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

The Complete Buffet Guide, or

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:l or 3 dashes of bitters . 3 dashes of Maraschino . % glass of fine old brandy .

Mix \vell wit h a spoon and place two or three strawberries in a fancy glass; strain it, twist a piece of lemon peel over it; top it off vvith a squirt of cham– pagne and serve. CLARET AND CHAMPAGNE CUP. (Use a large punch bowl for a party of 20.) Claret and Champagne Cup is a Russian drink, where for many years it has enjoyed a high r eputa– tion amongst the aristocracy. Proportions:

3 bottles of claret wine. % pint of red Curacoa. 1 pint of sherry. 1 pint of French brandy.

2 wine-glasses of ratafia of raspberries . 3 oranges and 1 lemon, cut .in slices . Some sprigs of green balm and of borage. 2 bottles of German Seltzer water. 3 bottles of soda.

Stir this together an d sweeten with Capillaire pounded sugar . until it ferments; let it stand one hour; strain .it and ice it well; it is then fit for u se; serve it in small glasses. This quantity for an eve– ning party of twenty persons; for a smaller number reduce the proportions . FINE LEMONADE FOR PARTIES. (Use punch bowl-I gallon.) Take the rind of 8 lemons.