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

A COMPLETE BUFFET MANUAL,OR

1 dash of lime juice. 1 pony glass of seltzer or Apollinaris. % of the glass filled with shaved ice. 1 wine-glass of good whisky or brandy. % glass of shaved ice.

% pony glass Chartreuse; stir well, then take a fancy glass, have it dressed with fruit, strain and serve.

CIDER EGG NOGG. (Use a large bar glass.)

1 fresh egg. % tablespoonful of sugar. 3 or 4 small lumps or half glass of shaved ice. Fill the glass with sweet cider. Shake well and strain; grate a little nutmeg on top. This drink is a very pleasant one, and is popular throughout the southern part of the country and it is not intoxicating. Use the very best quality of cider, as by using poor cider it is impossible to make this drink palatable.

BRACE UP SARATOGA. (Use large bar glass.)

1 tablespoonful of fine white sugar. 2 or 3 dashes of Boker's bitters. 3 or 4 dashes of lime juice. 2 dashes of Absinthe. 1 fresh egg.

1 wine-glass of brandy. 2 small lumps of ice. Shake thoroughly, strain Into another glass and fill with seltzer water.