1912 The Buffet Blue Book bu John H Considine

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146.

PALMETTO COCKTAIL. Mixing glass half full of ice; 2 dash~ Abbott's Bitters, 2h jigger Santa Cruz rum, 1h jigger vermouth. Stir well, strain into a cocktail glass, and ser,·e. D'ABBOTT. Half teaspoonful Acid Phosphate, 1 tea– spoonful Abbott's Bitters, 3 dashes lemon syrup. Fill up with seltzer. 148. PEACH AND HONEY. Use whiskey glass; 1 tablespoon pure honey, 1 jigger peach hrandy. Stir with spoon, and serve. ..149. · • PINEAPPLE JULEP. For a party of six use small punch bowl. 1 quart sparkling Moselle, 1 jigger raspberry syrup, 1 jigger Maraschino, 1 jigger DeKuy– per gin, 1 jigger of lemon juice, 1 jigger orange bitters, 4 oranges, sliced; 2 lemons, sliced; 1 ripe pineapple, sliced and quarter– ed; 1 bottle Apollinaris water. Place large square of lee in bowl; dress with the fruits, and serve julep in fancy stem glass. 147. PHOSPHATE Use mixing glass, half full of ice; 3 dashes lemon juice, 3 dashes gum syrup, 3 dashes orange bitters, 1 jigger sloe gin.- Stir well, strain in cocktail glass, add pineapple, and serve. 151. PLAIN SYRUP. 'l,ake 10 pounds loaf sugar, 1 gallon water. Boil '.lntil dissolved and filter into jug. • 150. PING PONG COCKTAIL.

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