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

'56 A COMPLETE BUFFET MANUAI. OR

Fill with shaved ice. Mix well. Dress tastily with berries and fruit in season and serve with a straw. Or you can flavor with a little Vanilla/extract instead of the cordial. WHISKY PUNCH (HOT). (Use whisky glass.) The juice of half a lemon, 3 teaspoonsful powdered sugar in one wine-glass hot water. 2 wine-glasses Scotch or Irish whisky. Fill glass with boiling water and place on top a thin slice of lemon or a piece of the peel. Some grate a little nutmeg on top. Always place ice be fore the customer, and allow a spoon to remain in the drink, in order that the partaker of the beverage can help himself to ice should the mixture be too hot for him.

RHINE WINE AND SELTZER. (Use large bar glass.)

Fill glass half full Rhine wine, balance with Selt zer. Both the Rhine wine and Seltzer should be kept on ice. The above is a favorite drink among the Germans, who prefer it to lemonade.

RUM AND SUGAR. (Use whisky glass.)

1 or two dashes gum syrup. % glass shaved ice. 1 wine-glass Jamaica rum.

Stir well and serve—or fix glass with syrup and icc as in last receipt, leaving a small spoon in the glass. Set it and the bottle before the customer, allowing him to help himself.