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

42 A COMPLETE BUFFET MANUAL,OR

ITALIAN WINE LEMONADE. (Use large bar glass.) 2 teaspoonsful powdered sugar in a little water. 4 or 5 dashes lemon juice. % glass filled with shaved lee. 1 wine-glass sherry, claret, or Port wine. Fill up with water; stir well; dress top with fruits, and serve with a straw.

WINE LEMONADE. (Use large bar glass.)

Fill glass with shaved ice. 3 or 4 dashes lemon juice. 2 tablespoonsful powdered sugar.

1 wine-glass of whatever kind of wine is desired. Fill up with water; shake well; dress with fruits. Serve with straw.

HOT LOCOMOTIVE. (Use large bar glass.) -

1 yolk of egg. 1 tablespoonful powdered sugar, and 1 pony honey, mixed well together. ^2 pony Curacoa. wine-glass Burgundy or claret boiled; mix all thoroughly together; place a thin slice of lemon on top. with a sprinkle of cinnamon,and serve,

SODA NECTAR. (Use large bar glass.)

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The juice of I lemon. % glass of Seltzer or Apollinaris water.