1912 The Buffet Blue Book bu John H Considine

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4. ABSINTHE FRAPPE.

Fill mixing glass full of fine lee, 1 tea– ·spoonful of syrup, 1 pony absinthe, 1 wine glass of water. · Shake the ingredients until the outside of glass has a frosted appear– ance, strain into a glass and fill up with seltzer, and serve. 5. ALE SANGAREE. Fill up ale glass with ale, 1 teaspoonful powdered sugar.- Stir gently, grate a little nutmeg on top, and serve. 6. AMERICA. Fill mixing glass 2-3 full of fine ice; 2 teaspoonfuls pineapple s;·rup, 1 teaspoonful of syrup, 1 teaspoonful of lemon juice, 1 wine glass apple brandy. Stir well and strain into a claret glass '\\'Ith fruit. Then fill it ver·y near full with seltzer, pour in a little Creme Y Vette (just enough so it will show a distinct blue in bottom of the glass) and float a little claret on top, show– Ing the colors ' of America-red, white and blue, and serve. 7. AMARANTH COCKTAIL. Make a regular cocktail and strain into a small thin glass, fill up with seltzer of Vichy water; dip a small spoon in fine Sligar, and with what sugar remains upon the spoon, stir up the cocktail so as to cause it to ferment; wet spoon when dip– ping in sugar. 8. AMERICAN POUSSE CAFE. 1,4 Maraschino, * Curacoa, % Chartreuse (green), % brandy. Keep the colors sepa– rate.

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