1912 The Buffet Blue Book bu John H Considine

• 201. SUIESSE. Use large bar glass half full of Ice; 1-3 jigger anisette, 1-3 jigger absinthe, 1-3 jig– ger Orgeat syrup, white of 1 egg. Shake well, until shaker is well frosted, strain into medium thin glass and fill up with seltzer. . . . 202. SUYDAM. One dash of orange bitters, 1 dash Boone– l{amp bitters, 1 dash Abbott's Bitters. Hand bottle to customer and allow him to fill up. glass himself. This is a good bracer when shaky. · ' 203. TANSY AND WHISKY. Put tansy sprigs into a qt1art bottle and fill up with liquor of any kind, a bottle filled In this manner with tansy should last through a season, as bottle can be refilled with liquor as long as strength lasts. 204. TILLICUM PUNCH. Use large punch bowl; 2 quarts claret, 1 quart Burgundy, 4 oranges sliced, 4 lem– ons sliced, 1 tablespoonful allspice, cloves, cinnamon, nutmeg ground and mixed; 1 teaspoon green tea, dry; 1 h pound sugar dissolved in water, 1h jigger absinthe, 1 jig– ger raspberry syrup, 1 jigger l\laraschino, 1 jigger Curacoa, 1 pint brandy, 1 quart carbo11ated water. Put large square of lee in bowl, pour one quart champagne over all and serve In stem glasses. This drink is a great favorite in Alaska. 205. TIP TOP PUNCH. Use large bar glass, with 5 lumps of ice; 1 dash of lemon juice, 1 lump of loaf sugar, 2 slices of pineapple, 1 slice of orangt;. Fill up with champagne, stir well, dress with berries, serve with straw.

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