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

86 A COMPLETE BUFFET MANUAL. OR Add a little nutmeg and cinnamon and beat to a cream. Vz pony glass of brandy, 1 wine-glassful of shaved ice. Vi pony glass of Jamaica rum, 1 wine-glassful of Maderia wine. Fill the glass with milk, shake well, strain Into a APPLE TODDY. (Use medium bar glass.) 1 large teaspoonful of fine white or powdered sugar dissolved in a little boiling hot water, 1 wine-glass of apple jack. of a baked apple. Fill the glass two-third full of boiling water, stir up and grate a little nutmeg on top. Serve with a spoon.

PINEAPPLE JULEP. (For a party of five.)

The juice of two oranges. 1 gill of raspberry syrup.

1 gill of Maraschino. 1 gill of Old Tom gin. 1 quart bottle Sparkling Moselle ^^^1 ripe pineapple, peeled and sliced small and cut tcrLT shaved berrlefln se™ "■""h^ted with uenies in s ason.