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

The Coni plete Buffet 0i£ide, of

88

1 dash cream. 1 fresh egg. Shake well and strain in large wine-glass.

K.HEDIVE.

:U jigger sloe gin. :U jigger rye whisky. :U squeezed lemon.

1 dash raspberry syrup 1 tablespoonful sugar. 1 dash cream. 1 fresh egg. Shake well and strain in fizz glass; add seltzer. BEEF TEA. (Use small bar glass.) ~ teaspoonful of the best beef extract. Fill the glass with hot water. Stir up well with a spoon, place pepper, salt and celery salt handy, and if customer should r equire it, put in a small pony of sherry wine or brandy.

TOM COLLINS. (Use extra large bar glass.)

1 teaspoonful of powdered sugar. 3 or 4 dashes of lime or lemon juice. 3 or 4 pieces of broken or :U glass of shaved ice. 1 wine-glass of Old Tom gin. 1 bottle of plain soda. Mix well with a spoon, strain and serve.