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

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The Complete Buffet Guide, or

2 or 3 dashes lemon or lime juice. A squirt of Seltzer or Apollinaris . r wine-glass brandy . Stir well; strain into a sour. glass; dress with fruits as usual, and serve.

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CHAMPAGNE SOUR. (Use large bar glass.)

r teaspoonful powdered sugar. 2 or 3 dashes lemon or lime juice. 1-3 shaved ice. Fill up with wine; stir well; and dress with fruit and berries in season. CONTINENTAL SOUR. (Use bar glass.) U teaspoonful powdered sugar, dissolved in water. Juice of U a lemon. r wine-glass whisky or liquor as desired; shaved ice; shake well, and strain into a sour glass, and dash with claret. EGG SOUR. (Use bar glass.) r tablespoon powdered sugar. 3 lumps of ice. I egg. Juice of 1 lemon. Shake thoroughly; serve with straw; nutmeg grated on top.