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

84 A COMPLETE BUFFET MANUAL,OR

STONE WALL. (Use a large bar glass.) % tablespoonful of powdered sugar. 3 or 4 spoonfuls of shaved ice. 1 wine-glass of whisky. 1 bottle of plain soda. Stir up well with a spoon, remove the ice, if cracked, and serve. 3 dashes gum syrup. 2 dashes Orgeat syrup. The juice of half a small lemon. 1 wine-glass of rye whisky. Fill glass one-third full of fine ice. Shake well, strain into a large cocktail glass and fill up with seltzer water. WHISKY DAISY NO. 1. (Use small bar glass.)

CHAMPAGNE CUP. (Use a large punch bowl for a party.)

2 wine-glasses of pineapple syrup. 4 to 6 sprigs of green balm. 1 quart of Curacoa.

1 pint of Chartreuse (green.) 1 quart of fine old Cognac. 1 quart of Tokay. 4 bottles of Apollinaris. 6 oranges and 2 lemons, cut in slices. Stir up well together, let it stand two hours, strain it into another bowl and add: % pineapple cut in slices.