1912 The Buffet Blue Book bu John H Considine

192. STOUGHTON BITTERS. Three-quarter ounce Peruvian bark, 1 ounce wild cherry bark, 2 ounces gentian root, bruised, 1 ounce dried orange peel, 1 ounce cardamon seeds, bruised. Put In 1 gallon spirits and it will be ready for use in one week. Strain Into small bottle when using. Two ounces gentian root, 2 ounces orange peel, half ounce cinnamon, half ounce anise seed, half ounce cardamon, half ounce Pe– ruvian bark, quarter ounce gum kino. Bruise all these articles, put them into 1 quart alcohol, let it stand 3 or 4 days, then boil the whole mlxtu1·e In 2 quarts of water. Strain and add 1 pound of sugar, then add 3 quarts of cold water. mix well and b.ottle aft.er straining. . Use large bar glass; 1 teaspoon sugar, 3 dashes of lemon juice, 1 dash seltzer, 1 jig– ger port wine, half jigger brandy, 2 dashes curacoa. Stir well, fill glass with shaved ice, trim with fruit and serve with straws. 195. ST. CROIX CRUSTA. Use mixing glass, half full of tee; 3 dashes of gum syrup, 1 dash of Abbott's Btt– ters, 2 dashes of lemon juice, 1 dash or mineral water, 2 dashes Maraschino, 1 jig– ger St. Croix rum. Mix well, strain Into stem glass, pre1>ared as follows: Remove the peel from one lemon in one long string, p11t into stem glass afte: moistening and rl i :lping in sugar. 193. STOMACH BITTERS. 194. ST. CHARLES PUNCH.

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