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

How to Mix A ll J( inds of Drinks.


BISMARCK. (Use sherry wine-glass.) J4 of a wine-glass of vani ll a cordial. 1 yolk of an egg, whi ch carefull y cover with bene- dictine. ~ wine-glass of Kummel. 2 drops Angostura or Boker's bitters. The same rule is here applied as in making Pousse cafe, v iz.: Keep colors separat e and the different portions from running into each other. 3 teaspoons raspberry syrup. Juice of ~ a lemon. A slice of pineapple and orange. 1 wine-glass St. Croix rum. ~ wine-glass Curacoa. Fill glass with shaved ice; stir well, adding fruit in season, and imbibe through a straw. CORDIAL LEMONADE. Make a plain lemonade; ornament with fruits in season; then put in slowly ?{ a pony of the cordial. Called for by customer, ITALIAN WINE LEMONADE. (Use large bar glass.) 2 teaspoonfuls powdered sugar in a little water. 4 or 5 dashes lemon juice. ~ glass filled with shaved ice. KNICKERBOCKER. (Use large bar gla.Ss.)

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