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

The Complete Bu ffet Guide, or

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APPLE TODDY. (Use medium bar glass.) r large t easpoonful of fine white or powder ed suga r dissolved in a little boiling hot wat er. 1 wine-glass of apple j ack. .U of a baked apple. Fill the glass two-thirds full of boiling water, stir up and grate a little nutmeg on top. Serve with a spoon. r gill of Maraschino . I gill of Old Tom gin. r quart bottle Sparkling Moselle. 1 ripe pineapple, peeled and sliced small and cut up. Put all the materials in a glci.ss bowl with shaved ice, and serve in cocktail glasses, ornamented with berries in season. Hand the bottle of whisky to the customer to help himself; fill up the glass with good apple cider, stir well with a spoon and serve, and you will have a very nice drink. SANTA ·CRUZ RUM DAISY. (Use small bar glass.) 3 or 4 dashes of gum syrup. WHISKY AND CIDER. (Use large whisky glass.) PINEAPPLE JULEP. (For a party of five .) The juice of two oranges . I gill of raspberry syrup .