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

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How to NIix All K1:nds of Drinks .

SHERRY COBBLER (CALIFORNIA..) (A la rge bar gla s .)

I t easpoonful sugar. 1 pony pineapple syrup. 2 wine-glasses of California sherr y. Fill gl ass with shaved ice. Stir well; dress with fruits, and gently pour a little [)Ort on top. Serve with a straw. BLACK STRIPE. (Use a small bar glass.) 1 wine-glass Santa Cruz rum or Jamaica. r tablespoon molasses. If called for in summer, stir in about a tablespoon ::if water and cool with shaved ice. If in winter, fill the glass with boiling water, grating a little nutmeg on top, and serve. BLUE BLAZER. (Use two silver-plated mugs.) 1 teaspoonful sugar, dissolved in a little hot water. 1 wine-glass Scotch whisky. Set the liquid on fire , and, while blazing, pour three or four times from one mug into another. This will give the appearance of a stream of liquid fire. Twist a piece of lemon peel on top and serve. CHAMPAGNE FRAPPE. Place the bottle in the champagne cooler; fill with shaved ice and salt; whirl the bottle until the wine becomes almost frozen.