1912 The Buffet Blue Book bu John H Considine

136. MONTANA CLUB COCKTAIL.

Use large bar glass half full of lee; 2 dashes Abbott's Bitters, 2 dashes ulsette, ~ jigger French vermouth, % jlg– ter California brandy. Stir with spoon, &train in cocktail glass, put in olive, and serve. One lump sugar, % teaspoon cinnamon, % :easpoon fine cloves, 1h teaspoon fine all– spice, 3 or 4 dashes of lemon juice, 2 jiggers of claret. Use a largA bar glass, heat a poker red hot and stick into liquid until it boils; strain, and serve in hot claret. Use large bar glass; 1 tablespoon .sugar, 2 dashes raspberry syrui.l, 3 dashes lemon juice, 1 jigger of brandy, 1 jigger of Cataw– ba. Stir well, fill up with ice, dress with fruits, dash with Jamaica rum; serve with straw. 139. OLD-FASHIONED COCKTAIL. Use old-fashioned cocktail glass; 1 piece cut loaf sugar, dash with seltzer and crush sugar with muddler, 1 square piece of lee, 1 dash of orange bitters, I dash .Abbott's Bitters, 1 piece of lemon peel, 1 jigger ,vhls ·key. Stir gently, and serve with spoon in glass .. , 140. OLD-FASHIONED TODDY. Use old-fashioned cocktail glass; 1 tea– spoon sugar with dash of seltzer, 2 or 3 small pieces of ice, 1 jigger of Old Bourbon whiskey, Stir gently, An

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