1912 The Buffet Blue Book bu John H Considine

120. JOHN H. CONSIDINE'S DECANTER BIT• TERS. Put in a large decanter the following: 1 ounce Peruvian bark, 1 ounce of cloves, 1 ounce allspice, 2 ounces cinnamon, 1A. pound of whole seed raisins, 1 whole lemon rind, cut in slices; 1 whole orange rind, cut in slices. Fill up decanter with half old rye whiskey and half Medfo1·d rum; fill up the decanter with liquor whenever it runs out. This preparation will last from 2 to 3 years. 121. KIRSCHWASSER PUNCH. Use large bar glass half full of ice; 1 or · 2 dashes lime or lemon juice, 1h tablespoon powdered sugar, 3 dashes yellow Chartreuse, . 1 dash seltzer, 1 glass Kirschwasser. Stir well, fill up with ice, trim with fruit; serve with straws. 122. KNICKERBEIN. Use sherry wine glass; 1-3 raspberry cor– dial, 1 yelk of an egg, cover egg with Bene– dictine, 1-3 glass of Kummel, 3 drops of Ab– bott's · Bitters. Prepare this drink as you would when making a Pousse Cafe so that the colors will keep separate. 123. KNICKERBOCKER. Use large bar glass; 4 or 5 dashes of rasp– berry syrup, 4 or 5 dashes lemon juice, 1 slice pineapple, 1 slice of orange, 1 slice of lemon, 1 jigger of Santa Cruz rum, 3 dashes of curacoa. Fill up glass with ice, stir well, trim with fruit and serve. 124. KANSAS CYCLONE. Use large thin glass; 1 piece of lee, with spoon in glass; 3 dashes r•f lemon, 3 dashes creme de menthe, 1 teaspoon bromo. Pour in mineral water and drink quick.

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