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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CIDER EGG NOGG. (Use a large bar glass. )

r fresh egg. U tablespoonful of sugar. 3 or 4 small lumps or half glass of shaved ice. Fill the glass with sweet cider. Shake well and strain ; grate a little nutmeg on top. This drink is a very pleasant one, and is popular thoroughout the southern part of the country and it is not intoxicating. Use t h e very b est quality of cider, as by using poor cider it is impossible to make this drink palatable. BRACE UP SARATOGA. (Use large bar glass.)" 1 tablespoonful of fine white sugar. 2 or 3 dashes of Boker's or Angostura bitte!"S. 3 or 4 dashes of lime juice. 2 dashes of Absinthe. r fresh egg. r wine-glass of brandy. 2 small lumps of ice. Shake thoroughly, strain into another glass and fill with seltzer water.

COUPEREE. (Use large bar glass .) Take tU pony-glasses of brandy . r pony-glass red Curacoa. Fill t he glass 1-3 full of ice cream.