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

How io Nlix A ll Kinds of Drinks.

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contents remain for 12 days, shake the bottle fre– quently . Then strain out the peel, add the syrup; shake well, and let it stand for 3 days. Take out a teacupful into a mortar, and beat up with the alum and potash; when well mixed, pour it back into the bottle, and let it remain for a week. The Curacoa will then be perfectly clear. FRAPPED CAFE ROYAL. It consists of three-fourths of black coffee and one– fourth brandy, frapped in a cooler , and drank while the mixture is yet in a semi-frozen state. It is very potent. MANHATTAN OYSTER COCKTAIL. Take the piece of Yi a lemon, strain into a large goblet.

1 or 2 dashes Tabasco sauce. 1 t easpoonful of pepper sauce. A trace of vinegar. A pint of salt. A little red pepper. A slightly larger quantity of white pepper.

This entire array forms but the seasoning for the liquor of half a dozen freshly opened, succolent Blue– Point oyst ers, which is n ext added to the content of the glass, and completes the cocktail.

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