1902 Fancy Drinks by the Bishop and Babcock Company

THE BISHOP & BABCOCK COMPANY. '■"-fll^-^ =i:;c-v-— -u y^.-

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MORNING GLORY FIZZ. LARGE BAR GLASS.—^ glass fine ice, mix four dashes Absinthe in water, three dashes lime juice, four dashes lemon juice, one tablespoon sugar, white of one egg, one wineglass Scotch whiskey. Shake well and strain. Fill glass with vichy or seltzer and take at once or effect will be lost. NATIONAL GUARD PUNCH. LARGE BAR GLASS.—One tablespoon fine sugar, juice of lemon, two dashes raspberry S3-rup, fill with shaved ice, one wineglass brandy, one wineglass sherry. Stir well, dash with Jamaica rum, trim with fruits, serve with straws. PEACH BLOW Fin. LARGE FIZZ GLASS.—Make a plain fizz of Old Tomgin, add three or four raspberriesmashed, ^2 drink of cream, and stir with seltzer. PHILADELPHIA BOATING PUNCH. LARGE BAR GLASS.—One tablespoon fine sugar, two dashes lemon juice, two dashes lime juice, water to dissolve. Fill with fine ice and add one wineglass St. Croix rum, one pony brandy. Mix well, trim with fruits, serve with straws. PORT WINE COBBLER. large bar glass.—Two teaspoons fine sugar, one jjony Orchard brandy, water to dissolve. Fill glass with shaved ice, add 1Yz wineglasses Port wine. Mix well, trimwith fruits, serve with straws.

aEVELAND, CHICAGO. ST. PAUL, NEW YORK.

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