1912 The Buffet Blue Book bu John H Considine

174. RUM DAleY.

Mixing glass half . full of ice; 3 dashes of syrup, 3 dashes of lemon, 3 dashes orange bitters, 1 jigger mineral water. Stir well, strain into thin glass, fl.II up with carbon– ated water. 175. SARATOGA COCKTAIL. Use mixing glass half full of ice; - 2 dashes Abbott's Bitters, 1-3 jigger brandy, 1-3 jigger whiskey, 1-3 jigger vermouth. Stir well, strain into a claret glass and serve, with slice of lemon. 176. SHERBET D'ABBOTT. This delightful sherbet is made by adding half a wine glass of Abbott's Bitters to each pint of lemon juice. To serve use thin glass, put in a wine glass of mixture, and fill up with carbonated water. 177. SELTZER LEMONADE. Use large bar glass; 5 or 6 dashes lemon juice, 1 tablespoon sugar, 2 or 3 lumps of lee. Fill up with seltze;·, stir with spoon and serve . • 178. SHANDY GAFF. Use a large glass. Fill half the glass with porter and half the glass with ginger ale. It ts also made with half ale and half ginger ale. 179. SHERRY COBBLER. Large "bar glass half fttll of ice; 1 table– spoon sugar, 2 or 3 slices of orange, 2 jig– gers of sherry. Shake well, fill up with ice, dress top with fruit and serve with strtl".V.

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