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

so A COMPLETE BUFFET MANUAL, OR

KAFFIR'S DRFAN.

jigger of sloe gia. % jigger of rye whisky. 1 dash of raspberry syrup. % tablespoonful sugar. 1 dash cream. 1 fresh egg. Shake well and strain in,large wine-glass.

KUBDIVE.

jigger sloe gin. jigger rye whisky.

Yz squeezed lemon. 1 dash raspberry syrup. 1 tablespoonful sugar., 1 dash cream. 1 fresh egg. Shake well and strain in fizz glass; add seltzer.

BEEF TEA.

(Use small bar glass.)

Vi teaspoonful of the best beef extract. Fill the glass with hot water.

Stir up well with a spoon, place pepper, salt and celery salt handy, and if customer should require it, put in a small pony of sherry wine or brandy.

TOM COLLINS.

(Use extra large bar glass.)

1 teaspoonful of powdered sugar. 3 or 4 dashes of lime or lemon juice. 3 or 4 pieces of broken or ^ glass of shaved ice.