1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis
The Complete Bu ffet Guide, or
U of lemon juice. I wine-glass Port wine. I pony-glass brandy. I wine-glass Port wine. Fill with shaved ice. Shake well. Dress top with fruits in season and serve with straw.
ST. CROIX RUM PUNCH. (Use large bar glass. )
2 teaspoonfuls powdered sugar. 3 or 4 dashes lemon juice. J1 pony-glass J amaica rum. 1 wine-glass St. Croix rum. Fill up with shaved ice. Dress top with fruit and berries. Serve with a straw. J1 glass shaved ice. 1 pony of brandy. 1 t easpoonful powdered sugar. 2 slices pineapple. 2 slices orange. 1 or 2 d ashes lemon juice. Fill with champagne. Stir well. Dress wit h fruits and serve with a straw. VANILLA PUNCH. (Use large bar glass .) 2 teaspoon fuls powdered sugar in a little water. 3 or 4 dashes lemon juice. TIP TOP PUNCH. (Use large bar glass.)
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