1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

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The Complete Buffet Giiide, .or

r pony of Curacoa. ~ pony of ] amaica rum. ~ pony of Bourbon. r tablespoonful of sugar, dissoved in a little water. r slice of lemon. Fill the tumbler with fine ice; shake well and orna– ment with berries or small pieces of orange, serve with a straw.

BISHOP A LA PRUSSE.

r bottle of claret. ~ lb. of pounded loaf or granulated sugar. s good sized bitter oranges.

Roast the -oranges until they are of a pale brown color; lay them in. a tureen, and cover them with the sugar, adding 3 glasses of the claret, cover the tureen and let it stand until the next day. When re– quired for use, place the tureen in a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve . Boil the remainder of the claret; add the strained juice, and serve warm in glasses. Port wine is often substituted for claret.

CURACOA. 6 ounces of very thin orange peel. r pint of whisky. r pint of clarified syrup. r drachm powdered alum. r drachm Carbonate of potash.

Place the orange peel in a bottle, which will hold a quart with the whisky; cork tightly and let the