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

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H ow to ~ fix All I\. i 11 ds of Dn:nks.

WHISKY CRUSTA. (Use large bar glass. )

3 or 4 dashes gum ?yrup. 1 or 2 dashes Angostura or Boker's bitters. 1 or 2 dashes lemon juice.

2 dashes Maraschino. 2 dashes of Curacoa. Fill glass half full of shaved ice. K wine-glass whisky.

Mix the ingredients thoroughly. Take a lemon the size of a fancy cocktail glass ; peel it so as to have the rind all in one piece; fit it into the cocktail glass. Moisten the edge of your glass with lemon juice, and dip the edge in powdered sugar, then strain the mix– ture into your prepared glass and serve.

BRANDY DAISY, NO. I. (Use small bar glass. )

3 or 4 dashes gum syrup. 2 or 3 dashes of Curacoa. ~ the juice of a lemon . 2 or 3 dashes orange cordial. · 1 wine-glass brandy. ··

Fill glass half full fine ice ; shake thoroughly; strain and fill up .with Seltzer water or Apollinaris. Serve.

GIN DAISY. (Use small bar glass .) Is prepared in the same manner as the Brandy Daisy, substituting gin for brandy.

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