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

82

The Complete Buffet Gi£ide, or

2 dashes Orgeat syrup. The juice of half a small lemon. r wine-glass of rye whisky. Fill glass one-third full of fine ice. Shake well, strain into a large cocktail glass and fill up with Seltzer water.

CHAMPAGNE CUP. (Use .a large punch bowl for a party.)

2 wine-glasses of pineapple syrup. 4 to 6 sprigs of green balm. r quart of Curacoa.

1 pint of Chartreuse (green) 1 quart of fine old Cognac. 1 quart of Tokay. 4 bottles of Apollinaris. 6 oranges and 2 lemons , cut in slices. Stir up well together, let it stand two hours, strain it into another bowl and add: ~ pineapple, cut in slices. ~ box of strawberries . 1 6 bottles of champagne. Place the bowl in the ice and sweeten with a little sugar and let it ferment; stir up well and serve.

BOWL OF EGG NOGG FOR A PARTY.

For a three-gallon bowl mix as follows : 25~ lbs. powdered sugar.

20 fresh eggs; have the yolks separated; beat as thin as water, and add the yolks of the eggs into the sugar, and dissolve by stirring well toget her.