1912 Dr Siegert's Angostura Bitters

Recipesfor Mixing Fancy Drinks For Carypton Frinks,sac pases 7a and 7b

CHAMPAGNE AND CLARET CUP

Use large punch bowl. 4 bottles of claret wine. 1 pint of curavao. 1 pint of slierry.

1 quart of French brandy y, pint raspberry syrup. 3 jiggers Dr. Siegert's Genuine Angostura Bitters.

4 oranges, sliced. 3 lemons, sliced. 3 bottles carbonated water. 2 bottles sweet soda.

Sweeten with granulated sugar; then let it stand two hours; place large square of ice in bowl; it is then fit for use. This will serve thirty-five persons, using glass cups.

CHAMPAGNE COBBLER

Use medium sized thin glass. K full of shaved ice. 1 teaspoon powdered sugar.

1 piece each of orange and lemon peel. Fill with wine; decorate with berries, aiid serve with straw. One quart of wine will servefour or five peraons.

CHAMPAGNE COCKTAIL

Use tall thin glass. 1 lump of sugar. 2 dashes Dr. Siegert's Genuine Angostura Bitters. 1 small lump of ice. 1 piece of twisted lemon peel. Fillup glass with wine;stir up with aspoon, and serve. One pint of wine will make three drinks; one quart will make six cocktails.

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