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

A COMPLETE BUFFET MANUAL,OR

1 dash orange bitters. 2 or 3 dashes gum syrup.

Stir with juice of lemon (muddled) glass shaved lee. Serve with liquor and preserved peach.

CLARET PUNCH. (Use large bar glass.)'

3 teaspoonsful powdered sugar. 1 slice lemon. 2 slices orange.

Fill glass with shaved ice. Poiir in claret wine. Shake well. Dress with fruit in season, and serve with a straw.

COSMOPOLITAN CLARET PUNCH.

, (Use a 10 oz. goblet.)

W filled with shaved ice. 11/6 pony brandy. 1 teaspoonful powdered sugar. Fill with claret. Shake well and dress with berries and fruit, and

serve.

CURACOA PUNCH.

(Use large bar glass.)

2 teaspoonsful powdered sugar. 3 or 4 dashes lemon juice. 1 wine glass brandy. 1 pony glass (red) Curacoa, V2 pony glass Jamaica rum; dress with fruits as usual. Fill with shaved ice and sip through a straw.