1912 The Buffet Blue Book bu John H Considine

125. LEMONADE.

Use large bar glass, half full of ice; 1 heaping tablespoon of sugar, 6 or 8 dashe3 of lemon juice. Fill up with water, shake well, dress with fruit, serve with straw. When customer wishes lemonade strained, put In smaller glass and place slice of orange in glass. 126. LEMON SYRUP. Take 5 gallons gum syrup, 5 ounces tar– taric acid, 4 ounces oil of lemon, 1 pint of alcohol, 1 quart carbonated water. Put into a large demijohn, shake up well and let it stand 24 hours. It will then be ready for use. 127. MANHATTAN COCKTAIL. Use mixing glass half full of ice. 1 piece of lemon peel, 1 dash of syrup, 1 dash of Abbott's Bitters, 1 dash of orange bit– ters, % jigger of vermouth, 1h jigger of whiskey. Stir well; strain Into cocktail glass and serve. 128. MARTl~~EZ COCKTAIL. Prepare same as Manhattan Cocktail, sub– stituting gin for whiskey. 129. MILK PUNCH. Use large bar glass half full of ice; 1 ta– blespoon fine sugar, half jigger Cognac brandy, half jigger rum. Fill up with milk, shake well; strain into tall thin glass, grate nutmeg on top, and serve. 130. MILK SHAKE. Use large bar glass half full of ice; 1 ta– blespoon sugar, 1 fresh egg. Fill up with milk, shake well, and strain into tall thin glass, grate nutmeg on top, and serve.

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