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. 69 Squeeze juice from U a lemon, putting the rind in the glass. 2 teaspoons raspberry syrup. 1 wine-glass St. Croix rum. U pony-glass Curacoa. Mix well. Fill with shaved ice. Dress with ber– ries, etc. Serve. WHITE TOP. (Use small bar glass.)

1 small Creme de Menthe. r small Creme de Cacao. Serve with cream on top.

ROCK AND RYE WHISKY. (Use whisky glass.)

1 teaspoonful rock candy syrup. 1 wine-glass rye whisky.

Stir well and serve, or you may drop the syrup into the glass and leaving the spoon in, allow the customer to help himself to the whisky. Procure the pure rock candy syrup and best rye whisky. The above is an excellent medicament for colds and sore throat. HOT SCOTCH WHISKY. May be improved by adding one or two drops of sherry or some other good wine or brandy. BRYAN CLUB GUZZLE. 1 bottle ginger ale. 1 pony Santa Croix rum. Mix well.