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

8o A COMPLETE BUFFET MANUAL,OR

and ornament the punch in a fancy manner with grapes, oranges, pineapple and strawberries.

SARATOGA COCKTAIL. (Use small bar glass.)

2 dashes Angostura bitters. 3 small lumps of ice.

1 pony of brandy. 1 pony of whisky. 1 pony of Vermouth. Shake up well, and then strain into a claret glass and serve with a slice of lemon.

COCKTAIL COFFEE. (Use a large bar glass.) - teaspoonful of powdered white sugar, fresh egg. large wine-glass of port wine, pony best brandy.

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or 3 lumps of ice. Break the egg into the glass, put in the sugar, and lastly the port wine, brandy and ice. Shake up thoroughly and strain into a medium- sized goblet. Grate a little nutmeg on top before serving.

MORNING COCKTAIL. (Use medium bar glass.)

or 4 dashes of gum syrup, dashes of Curacoa (red.) dashes of Boker's or Angostura bitters, dash of Absinthe, pony of best brandy, pony of whisky.