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

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HOW TO MIX FANCY DRINKS.

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bhaxdv ponv. Set before the customer a whisky glass and another containing ice water. Fill a pony glass with the best brandy and pour it into the empty glass and serve.

DIS.MAnCK.

(Use sherry wine-glass.) 3/1 of a wine-glass of vanilla cordial. 1 yolk of egg, which carefully cover with bene- clictine. 3/4 wine-glass of Kuramel. 2 drops Angostura or Boker's bitters. The same rule is here applied as in making Pousse cafe, viz.: Keep colors separate and the different por tions.from running into each other.

KXICIvERnOCKlOR.

(Use large bar glass.)

3 teaspoons raspberry syrup. Juice of 3/^! a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. Vz wine-glass Curacoa. Fill glass with shaved ice; stir well,, adoing fruit in season, and imbibe through a straw.

CORDIAL LEMOX.VDE.

Make a plain lemonade; ornament with fruits in season; then put in slowly ^ a pony of the cordial. Called for by customer.