1912 The Buffet Blue Book bu John H Considine

180. SHERRY WINE FLIP.

Large bar glass half full of lee; 1 fresh egg, half tablespoon sugar, 1 ~ jiggers sher· ry. Shake well, strain into fancy glass, grate nutmeg on top and serve. 181. SHERRY WINE SANGAREE. Prepare this drink same as Port Wine Sangaree, substituting . Sherry for Port. 182. ''SHOW ME'' PUNCH. Use large bar glass, half full of lee; half tablespoon sugar, half teaspoon sweet choc– olate or cocoa, 1 jigger Missouri applejack or brandy. Fill up with milk, shake well, strain into large stem glass and serve . Pre– pare a bottle of cocoa or chocolate sweet– ened in liquid form, as it \\'ill be more con– venient to use when dissolved. 183. SILVER COCKTAIL. Use mixing glass half full of ice; 1 dash gum syrup, 2 dashes orange bitters, 2 dashes Maraschino, half jigger French vermouth, half jigger Gordon gin. Stir well, strain in ~ocktail glass, twist lemon peel on tor>,and serve. • 184. SLOE GIN FIZZ. l Tse large bar glass half full of ice; 3 dashes lemon juice, ~ tablespoon sugar, 1 jigger Sloe gin. Shake well, strain into fizz glass, fill up with seltzer and serve. 185. SODA COCKTAIL. Large bar glass with 2 or 3 lumps of lee; 1 teaspoon sugar, 2 or 3 dashes of Abbott's Bitters. Fill up glass with lemon soda, stir \\rell, and serve .

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