1912 The Buffet Blue Book bu John H Considine

163. RHINE WINE LEMONADE.

Use large bar glass; 1 tablespoon sugar, juice of 1 orange, 1h glass of ice; fill up with Rhine wine. Stir well, add slice of orange with straws, and serve.

164. ROCK AND RYE.

Put in half tablespoon of rock candy syrup, and allow customer to serve himself from rye whiskey bottle. Put spoon in glass. 165. ROCKY MOUNTAIN COOLER. One egg beaten up, half tablespoon pow– dered sugar, juice of one lemon. Put in medium-size thin glass; fill up wl th elder; stir well and grate nutmeg on top. 166. ROMAN PUNCH. Use large bar glass; 1 tablespoon sugar, 1 tablespoon raspberry s3 1 rup, 1 tablespoon lemon juice, 1 jigger carbonated water, juice of half an orange, 1 teaspoon curacoa, half jigger brandy, half jigger Jamaica rum. Fill up glass with ice, stir well, . dash with port wine, trim with fruit, and serve with straws. 167. ROB ROY COCKTAIL. Use mixing glass half full of ice; 3 dashes of lemon juice, 2 dashes syrup, 2 dashes orange bitters, 1 dash Abbott's Bitters, half jigger Scotch whiskey, half jigge1· French vermouth. Stir well, strain into a cock.ta,; .,;lass, with olive or cherry, and serve.

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