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

HOW TO iMIX FANCY DRINKS.

67

SOUDAN.

(Use small bar glass.)

1 dash orange bitters. 1 dash Angostura or Bakers' bitters. Then hand the bottle of liquor out and let cus tomer help himself. This is an appetizer.

GUM SYRUP.

15 lbs. loaf sugar. 1 gallon water. Boil together for 5 or 6 minutes, and add water to make,up 2 gallons.

PLY.MOUTH PUNCH.

M lemon with peel; muddle in glass. V2 tablespoon sugar. % glgger of Sloe gin. gigger of rye whisky. Stir well with spoon; strain in an old champagne glass. Add '/i peach fresh. 2 dashes on Medford rum on top.

HOT APPLIi TODDY.

(Use small bar glass.)

1 teaspoonful powdered sugar. ^ a baked apple. -

^

1 wine-glass apple jack. Fill balance with hot water. Mix well, using a spoon; grate a little nutmeg on top. Serve, leaving the spoon in ihe gla^s.

n