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

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S8 A COMPLETE BUFFET MANUAL,OR

Stir with a. spoon; put about a teaspoon of sherry on top, and serve.

PORTER SAJS'GAREE.

(Use large bar glass.)

1 teaspoonf-ul powdered sugar. VL glass shaved ice.

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Fill up with porter. Stir well; grate nutmeg on top, and serve.

PORT WINE SANGAREE.

(Use small bar glass.)

Vi glass shaved ice. 1 teaspoonful powdered sugar. 1% wine-glass Port wine. Shake well; grate a little nutmeg on top; serve.

SHERRY WINE SANGAREE.

(Use whisky glass.)

1 teaspoonful powdered sugar. glass shaved ice. 1 wine-glass sherry. Shake well; grate a little nutmeg on top, and serve.

SHANDY GAFF.

(Use large bar glass.)

^ glass of lager. H glass of ginger ale. Mix. It is also made with half ale and half ginger ale.