1912 The Buffet Blue Book bu John H Considine

.,

115. ITALIAN WINE LEMONADE.

Use large bar glass two-thirds full or tee; 1 tablespoonful of sugar, 1 dash of seltzer, 3 dashes of raspberry syrup, 2 dashes ot orange bitters, juice of half a lemon, 1 jig ger of sherry wine. Fill up with seltzer, stir well, dress with pineapple, s~rve with straws.

116. JAPANESE COCKTAIL.

Use large bar glass half full of ice; 3 or 4 dashes Orgeat syrup, 1 or 2 dashes Ab– bott!s Bitters, 1 jigger of brandy. Stir well; strain Into cocktail glass and ser.ve.

117. JERSEY COCKTAIL.

Using large mixing glass half full of ice; 1 teaspoon sugar, 2 or 3 dashes of Abbott's Bitters, 1 jigger of cider. Stir well, strain into cocktail glass and twist lemon peel on top. 118. JERSEY LILY POUSSE CAFE. Use pony glass; lh green chartreuse,

72

Cognac brandy.

Pour brandy in carefully

so it will not mix, and serve.

119. JOHN COLLINS.

Use large bar glass; 1h dozen lumps of ice, 1 teaspoon fine sugar, 2 or 3 dashes of lemon juice, 1 jigger of Tom gin, 1 bottle of plain soda. Mix well with spoon, take out spoon and ser,~e.

Google

Original from UNIVERSITYOFCALIFORNIA

Digitized by