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

How to VI.ix A ll E.inds of Drinks.

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Juice of 12 lemons . 2 lbs of loaf or granulated sugar. 1 gallon of boiling water.

Rub the rinds of the 8 lemons on the sugar until it has absorbed all the oil , and put it with the remain– der of the. suga r in a jug; add the lemon juice and pour the boiling water over the whole. When the s ugar is dissolved, strain the lemonade through a piece of muslin, and when cool , it will be ready for use. To improve the lemonade add the white of 4 eggs beaten up with it. JERSEY SOUR. (Use small bar glass. ) Use 2 teaspoonfuls of powdered sugar, dissolved in a little water. 2 or 3 dashes of lemon or lime juice. 1 wine-glass of apple jack. Fill the glass with shaved ice, shake up and strain into a claret glass . Ornament with berries in season. STONE WALL. (Use a large bar glass.) ~ tablespoonful of powdered sugar. 3 or 4 spoonfuls of shaved ice. r wine-glass of whisky. r bottle of plain soda. Stir up well with a spoon, r emove the ice, if cracke4 and serve. WHISKY DAISY NO. I. (Use small bar glass.) 3 dashes· gum ~yrup.

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