1911 Beverages de luxe

LORD BALTIMORE COCKTAIL

As Served at

Fill mixing glass with shaved ice.

Juice of one-half lime.

Louisville, Ky.

One jigger Scotch Whisky. One-half jigger Red Curacoa.

Stir and strain in cocktail glass.

ANANIAS PUNCH The Juice of one dozen lemons peeled.

PENDENNIS COCKTAIL

One jigger Augostura Bitters. Three quarts of Champagne. One quart of Apollinaris. One pint of cherries. Put ail

mixing

with shaved

glass

Fill

ice.

Juice of one-half lime.

One-third jigger Hungarian Apricot-

ine.

the ingrédients together

in

One jigger Dry Gin. Stir and strain in cocktail glass.

punch bowl, mix well, ice, and serve in Champagne goblets.

3\ecif>es for

5ttixed TDrtnks

PENDENNIS MINT JULEP

PENDENNIS EGGNOG (One Gallon) Take the yellow of one dozen eggs. One pound granulated sugar. One teaspoon nutmeg. One-half pint cream, and beat well together. Then take one quart Ken- tucky Bourbon Whisky, one quart Cog- nac, and one pint Jamaica Rum, beat then add the above mixture very slowly, whip- ping until well mixed. Serve in punch cups. ail together. Take one quart rich cream and beat until stiff,

Use silver cup. One-half lump with a little water ;

dissohed

sugar

of

cup with shaved

fill

ice.

Bourbon

One

Kentucky

jigger

of

mix

Whisky,

with

spoon

well

uutil

frost appears on the cup. Then take about twelve

sprigs

of

fresh sweet mint, insert them in the ice, stems downward, so the leaves will be above, in the shape of a bouquet, and serve with straws.

OLD FASHIONED TODDY

lump

sugar

Dissolve

one-half

of

thoroughly.

One cube of ice. One jigger of whisky. Stir well and serve in toddy glass.

Superintendent.