1912 The Buffet Blue Book bu John H Considine

9. ''BRONCO BILL'S''

COOLER. Use n1ixing glass ~ full of ice, 1 jigger claret, 1 dash Jamaica rum, 1 spoonful EU· gar, 1 dash Curacoa. Shake well. strain in glass, add cherry or orange, fiz:r. with selt– zer, and serve. 1 o. CLARET CUP. Ten to 12 pieces of lump sugar, 1 bottle of Apollinaris, 2 lemons, 2 oranges, ~ pine– apple cut in slices, 2 wine "lasses of Cura– coa; mix well with a ladle; place this in your vessel or tin dish filled with ice. When the part)" is ready to call for it, 4 bottles of claret, 1 bottle of champagne. Mix thor· oughly and dress with berries on top and serve as usual. 11. APOLLI NARIS LEMONADE. Fill mixing glass 2-3 full fine ice, 1 table– spoonful of powdered sugar, the juice of 1 lemon, 1 split of Apollinaris water. Stir the above mixture thoroughly and strain int.a a lemonade glass with fruit. and serve. 12. APPLE TODDY. Use hot water glass; 1 lump of sugar, 1 slice of lemon peel, fill the glass 2-3 full of bolling water, fill up with apple brandy, stir and grate nutmeg on top. Serve with a spoon. 13. APPLEJACK SOUR. Fill mixing glass 2-3 full of fine ice; 1 teaspoonful syrup, 1 teaspoon pineapple syrup, 2 teaspoonfuls lemon juice, 1 wine glass applejack. Stir well, strain into a sour glass, dash with seltzer, and serve with fruit. 14 • ASTitl NGENT. Two-thirds wine glass port wine, 1-3 glass French brandy, 4 c,r 5 dashes strong Jamaica ginger. Stir gently with spoon and serve with a little nutmeg on top.

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