1902 Recipes of American and other Iced Drinks by Charlie Paul

4_ANGLERS' cocktail, s.d. Fill a tumbler with chipped ice ; put in two or three drops of Angostura bitters, halfa teaspoonful of orange bitters, and three or four drops of rasp berry syrup ; add half a wine-glassful of gin, then stir well and strain off. 5—APPETIZER. S.D. Fill a tumbler with chipped ice ; put in three or four drops of Angostura bitters and of plain syrup ; add two drops of lemon juice, half a wine-glassful of old Scotch whiskey ; then stir well; strain off and add a small piece oflemon peel. 6—B.& CO.'S PUNCH. Take a large punch bowl, into which squeeze the juice offive lemons and two sweet oranges ; dissolve these in half a pound of powdered sugar ; next add the thin rind of an orange ; stir in by degrees the white ofsix eggs beaten into a froth ; put in a bottle of Bertram Freres' superior champagne, and half a bottle of rum ; mix well, and decorate with fruits in season,after which put the bowl into a refrigerator and let it remain until the compound is thoroughly cooled. This will serve for a party of fifteen. 7—BISHOP A LA PRUSSE. Take four good-sized Seville oranges and roast until they are a pale brown ; lay them in a tureen and cover them with half a pound of powdered sugar, adding three glasses of claret; cover the tureen and let it stand for twenty-four hours, then place it in a pan ofboiling water ; press the oranges with a wooden spoon, and run the juice through a sieve ; make the remainder of the bottle of claret hot, and add the juice and serve hot in grog glasses.

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