1912 The Buffet Blue Book bu John H Considine

108. HOT I RISH WHISKEY. Prepare the same as above, substituting Irish whiskey instead. 109 HOT WHISKEY PUNCH. Use hot water punch glass. Rinse glass ~n hot water and then put in 2 lumps of sugar and enough hot water to dissolve them, 1 piece lemon peel, 3 or 4 dashes of lemon juice, 1 jigger of whiskey. Fill up with hot water, stir with spoon, grate nut– meg on top and serve. 110. HOT SCOTCH WHISKEY PUNCH. Prepare the same as hot whiskey punch, using Scotch whiskey instead. 111. HOT IRISH PUNCH. Prepare the same as above, using Irish whiskey instead. 112. HOT RUM PUNCH. Prepare the same as whiskey punch, sub· stituting rum instead of whiskey. 113. IMPERIAL EGG NOGG. Use large bar glass half full of ice; 1 tablespoon sugar, 1 fresh egg, ¥.a jigger whiskey, ¥.a jigger Jamaica rum, 3 or 4 dashes raspberry syrup. Fill up with rich milk, shake well and strain into tall thin glass and dash curacoa over top. 114. INTERNATIONAL COCKTAIL. Use mixing glass half filled with cracked ice; 1 twisted lemon peel, 3 ctashes of gum syrup, 3 dashes of orange bitters, 1 dash of Abbott's Bitters, 2 dashes of anisette, 2-3 jigger Old Scotch whiskey, 1-3 jigge1· rye whiskey. Stir well and strain into c0ck– tail glass with cherry or olive.

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