1912 The Buffet Blue Book bu John H Considine

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68. CORDIAL LEMONADE.

Make a plain lemonade, ornament it with fruit. Pour in slowly about half a pony of curacoa, creme de menthe, creme yvette, or any cordial the customer desires. 67. COUPEREE CREAM. Use tall thin glass; 1 wine glass of brandy, 1 pony maraschino, 1 tablespoonful vanilla lee cream, 2 dashes of creme de roses. Stir slowly while pouring In plain soda; shake cinnamon on top, and serve. 68. CREME DE MENTHE. Fill stem glass with fine shaved Ice; pour in creme de men the until the glass is full; serve with straw cut In half. 69. CURACOA PUNCH. Use large bar glass half full of ice; 1 ta– blespoon powdered sugar, 3 or 4 dashes lem– on, 1h wine glass brandy, 1 pony curacoa, 1h pony Jamaica rum, 1h glass carbonated water. Stir well with spoon; fill up with ice, dress with fruits, serve with straws. 70. DREAM. Use large bar glass 2-3 full of ice; 1 tea– spoon sugar, 3 or 4 dashes lemon juice, white of 1 egg, 1 jigger Tom gin, 3 wine glasses milk and cream. Shake well, strain into a thin lemonade glass, dash creme de menthe over the top, enough to cover, and serve . 71. DURKEE. Use large bar glass 2-3 full of fine Ice; jt1ice of half a lemon, 1 teaspoon sugar, 1 jigger of Jamaica rum, 3 dashes curacoa. Shake well, strain in thin lemonade glass, fill with club soda, stir, and serve.

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