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

How to Mix A ll Kinds of Drinks.


CHAMPAGNE PUNCH. (Use champagne goblets. )

~ quart bottle wine. :?( lb. sugar. I orange sliced. The juice of 1 lemon. 3 or 4 slices of pineapple. 1 wine-glass strawberry syrup. Dress with fruit, and serve.

COHASSETT PUNCH. (Use large bar glass.)

I jigger Vermouth. I jigger Medford rum, I dash orange bitters. 2 or 3 dashes gum syrup.

Stir with juice of Yz lemon (muddled) :?( glass shaved ice. Serve with liquor and preserved peach.

CLARET PUNCH. (Use large bar glass.)

3 teaspoonfuls powdered suga r. 1 slice lemon. 2 slices orange.

Fill glass with shaved ice. Pour in Claret wine. Shake well. Dress with fruit in season, and serve with a straw.

COSMOPOLITAN CLARET PUNCH. (Use a 10 oz. goblet.)

Yz filled with shaved ice. xYz pony brandy.

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