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

45 A COMPLETE BUFFET MANUAL,OR

SAXTINAS NEW ORLEANS POUSSE CAPE. (Use sherry wine-glass.) % wine-glass Brandy. Vj. wine-glass Maraschino. Vi wine-glass Curacoa. Vi wine-glass Jamaica Rum. Careful attention must be paid to the arrangement of colors,and to preventing the different portions from running into each other. AKRACIv PUNCH. (Use a bar glass.) 2 teaspoonfuls powdered sugar in a little water. 1 or 2 dashes lemon juice. 1 wine-glass of Batavia arrack. % fill glass with shaved ice. Shake well. Dress with fruits, and serve with a straw. 1 teaspoonful powdered sugari 1 or 2 dashes lemon juice. % wine-glass arrack. Fill up with hot water. Stir well; gi*ate a little nut meg on top, and serve. BLACKTHORXE SOUR. Fill mixing glass two-thirds full of shaved ice. 2 teaspoonfuls lime or lemon juice. 1 teaspoonful pineapple syrup. ^ % teaspoonful Abricotine. 1 wine-glass Sloe gin. Stir well. Strain into claret glass; dress with fruit and serve. HOT ARRACK PUNCH. (Use large bar glass.)