1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

40 A COMPLETE BUFFET MANUAL. OR

GOLDEN SLIPPER. (Use wine glass.) wine-glass yellow Chartreuse.

1 yolk of an egg. Vz wine-glass Danziger goldwasser. This is a favorite witJi American ladies, much rel ished. Be careful when preparing this beverage not to dis turb the yolk of the egg. 1 teaspoonful sugar powdered. 4 or ,5 dashes lemon juice. 1V(! wine-glass orgeat. % glass shaved ice. Fill glass up with water; stir well; dress with fruit and serve with a straw. ORGEAT LEMONADE. (Use large bar glass.) Wz tablespoon sugar. Juice ot ^ a. lemon. Fill % v/ith shaved ice; balance with water; shake well; serve. Some add a tablespoon of raspberry or strawberry syrup, dashing with Port wine, and dressing with fruit. RHINE WIKE LEMONADE. (Use a goblet.) 2 teaspoonfuls powdered sugar. Juice of a lemon. A little shaved ice, and fill up with Rhine wine; dress with fruit in season, and serve. WINE LEMONADE. (Use large bar glass.)

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