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

Th.e Complete Bu ffet Guide, or


GIN CRUSTA. Is prepared t he same as the Brandy Crusta, substi– tuting gin for brandy . BRANDY CRUSTA. (Use small bar glass.) U of a glass filled wl.t h shaved ice. 3 or 4 dashes gum syrup . 1 or 2 dashes Angostura or Bokei,-'s bi ~ters. 1 or 2 dashes lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice, bright lemon , the size of your wine– glass ; peel the rind from it all in one piece ; fit it in to the glass , covering the entire inside ; run a slice of lemon around the edge, and dip the glass in powder ed sugar. Strain the mix ture after being stirred well into this prepared glass. Ornament with a lit t le fruit, and serve. ST. CROIX CRUSTA. (Use large bar glass.) Prepare the rind of a l~mon as in a Brandy Cru.sta, et c. 3 or 4 dashes- orcha!d syrup. I dash of Angostura or Boker's bit"ters.

1 dash of lemon juice. 2 dashes of Maraschino. 1 wine-glass of St. Croix rum.

;1 glass shaved ice. St ir and strain into the wine-glass . Ornament with bit s of fruit and berri es :.nd serve.

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