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

HOW TO MIX FANCY DRINKS.

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1 wine-glass St. Croix rum. Mi wine-glass Jamaica rum. Fill up with fresh milk, mix well together, strain, ami serve up, with a little nutmeg on top. ^

HOT .^lILIv rUXCH.

(Use large bar glass.)

2 teaspoonsful powdered sugar. '/2 wine-glass St. Croix rum. V2 v>'inc-gla£s brandy. Fill the glass v/ith hot milk.

Jlix well with a spoon: grate nutmeg on top, and sorvc. Always mix with a spoon. Never use the shaker to this.

MISSISSIPPI Pl'XCH.

(Use large bar glass.) 2 teaapdonsCul powdered sugar In % wine-glass water. 2 or three dashes lemon juice. ^ wine-glass Bourbon whisky. '/i wine-glass Jamaica rum. 1 wine-glass brandy. Fill goblet with shaved ice; dress top with pieces orange or pineapple.

ORCHARD Pt'XCH.

(Use large bar glass.) 2 tablespoonsful orchard syrup. , 2 or 3 dashes of lime or lemon juice, V->. pony pineapple syrup. Fill glass with shaved ice. 1 wine-glass California brandy,

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