1910 Jack's Manual by J A Grohusko

CHAMPAGNE FRAPPE. Place the bottle in a Champagfte cooler, fill

with shaved

Turn the bottle for twenty minutes or until

ice and salt.

the wine becomes almost frozen.

CIDER CUP.

qt. Cider,

i

pony of Brandy, pony of Curacao

i

i

i pony of Maraschino,

sliced orange, sliced lemon

i

i

i bottle of Club soda or syphon. Place large piece of ice in punch bowl, stir well together, add Mint and serve.

COCKTAIL A LA FUREY (Use Schoppen glass.)

Fill i glass with Carbonic Use mixing glass 75% Holland gin

10% Italian Vermouth 15% French Vermouth Fill glass with broken ice. Shake, strain on top of 1 glass of Carbonic and serve.

CHAMPAGNE PUNCH. (Use punch bowl.)

4 lumps of sugar 2 ponies of Curacao

1 qt. of Ruinart champagne Bottle of club soda Juice of 1 lemon Stir with ladle large piece of ice. Trim with fruits in season. 1

CHAMPAGNE SOUR

lump of sugar

1

Juice of i lemon Fill glass with champagne.

Stir well, ornament with fruits in season.

CHAMPAGNE VELVET. For this drink a bottle of champagne and a bottle of porter (both cold) must be used. Fill the goblet half full of porter and balance with champagne, stir with a spoon slowly and carefully and serve.

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