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

The Complete Buffet Guide, or

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Infuse and when cold add eight pints of good root beer. COCKTAILS FOR BOTTLING. BRANDY COCKTAIL FOR BOTTLING, NO. I. Take 5 gallons of strong brandy. 2 gallons of water. 1 quart of Stoughton's Bitters. I quart of gum syrup. 1 bottle of curacoa. Mix thoroughly , and filter through Canton fl annel. BRANDY COCKTAIL FOR BOTTLING, NO. 2. Take 5 gallons of spirits (70 per cent). 2 gallons of wat er. I quart of gum syrup.

;{ pint of essence of cognac. I ounce of tincture of cloves. I ounce of tincture of gentian. 2 ounces of tincture of orange peel. ;{ ounce of tincture of cardamoms. Ya ounce tincture of licorice root.

Mix the essence and tinctures with a portion of the spirits ; add the r emainder of the ingredients , and color with a suffic ient quantity of solferino and cara– mel (in equal parts) t o give t he desired color . . GIN COCKTAIL FOR BOTTLING. Take 5 gallons of gin. 2 gallons of water.