1912 The Buffet Blue Book bu John H Considine

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83. GIN COCKTAIL.

Fill mixing glass 2-3 full of Ice; 1 piece of lemon peel, 1 teaspoon of syrup, 2 dashes of orange bitters~ 1 dash of Abbott's Bitters, 1 wine glass of gl~. Stir and strain in cock– tail glass, with fruit, if desired. 84. GIN DAISY. Prepare this drink in the same manner as Brandy Daisy, substituting gin for brandy. 85. GIN FIX. Use large bar glass half full of ice; 1h tablespoon of sugar, 72 pony pineapple syrup, 1 wine glass Holla11d gin, dash with seltzer. Fill glass with ice, dress with fruit, and ~p- · ·e with straw.

86. GIN FIZZ (Plain).

Use large bar glass 2-:1 full of ice; 1AI tablespoon of sugar, 3 or 4 dashes of lemon juice, 1 jigger Old Tom gin. Shake well, strain into a fizz glass, ~II up with seltzer.

87. GIN FIZZ (Golden).

Use large bar glass -2-3 full of ice, 1h tablespoon sugar, 3 or 4 dashes lemon juice, 1 jigger Old Tom gin, 1 fresh egg. Shake well, strain into · fizz glass, fill up with seltzer. 88. GIN FIZZ (Silver). Use large bar glass 2-3 full of ice; 1h ta– blespoon sugar, 1 jigger Old Tom gin, white of 1 egg, 3 dashes lemon juice. Shake well, strain into fizz glass, fill up with seltzer.

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