1902 Fancy Drinks by the Bishop and Babcock Company

THE BISHOP & BABCOCK COHPANT.

BUFFALO. SMAI/I, BAR GLASS.—Three lumps ice, one dash lemon,one drink whiskey. Add seltzer and stir until glass is full. CATAWBA COBBLER. LARGE BAR GLASS.—Oneteaspoon finesugar, one tablespoon water, fill with fine ice, add two wineglasses catawba wine. Shake well,trim with berries and serve with straws. CENTURY CLUB PUNCH. LARGE BAR GLASS.—^ pony Jamaica rum, one ponySanta Cruz rum,two teaspoons fine sugar, juice of a half lemon, one wineglass water. Fill glass with ice, mix well,trim with fruit and serve with straws. CHAMPAGNE COBBLER. LARGE BAR GLASS.—Dissolvethreeteaspoons fine sugar in wineglass water, two thin slices orange, one piece twisted lemon peel,half fill glass with ice, and add 1% wine glasses champagne. Stir with spoon,trim with fruits,serve with straws. CHAMPAGNE COCKTAIL. CHAMPAGNE goblet.—One lump sugar, one dash Angostura bitters, one thin piece twisted lemon peel. Fill glass with champagne and stir with spoon. A pint should answer for three cock tails.

CLEVELAND,CHICAGO.ST.PAUL,NEW YORK,

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