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

T he Complete Bu ffet Guide, or


HOT ARRACK PUNCH. (Use large bar glass.)

1 teaspoonful powdered sugar. 1 or 2 dashes lemon juice. U wine-glass arrack. Fill up with hot water. Stir well; grate a little nutmeg on top, and serve. BLACKTHORNE SOUR. Fill mixing glass two-thirds full of shaved ice. 2 teaspoonfuls lime or lemon juice. r teaspoonful pineapple syrup. 7f teaspoonful Abricotine. r wine-glass Sloe gin. Stir well. Strain into claret glass; dress with fruit and serve. BOLAND PUNCH (HOT). 1 lump sugar. 2 wine-glasses boiling water. r 7f wine-glasses Scotch whisky. I tablespoon ginger ale. BRANDY PUNCH. (Use large bar glass.) 2 teaspoonfuls powdered sugar in a little water. ~ of a small lemon. ~ wine-glass St. Croix rum. 17f wine-glass brandy. r piece pineapple. r or 2 slices orange. Fill glass with shaved ice. Shake well. Dress with fruits and serve with a straw.

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