1912 The Buffet Blue Book bu John H Considine

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212. TRILBY COCKTAIL. Use mixing glass 1h full of ice; 2 dashes of orange bitters, 1h jigger Tom gin, % jigger vermouth (Italian). Stir well; strain into cocktail glass; add cherry, and float creme yvette on top. 213. TURF COCKTAIL. Use mixing glass half full of lee; 2 dashes absinthe, 2 dashes Maraschino, 2 dashes orange bitters, % jigger French vermouth, 1h jigger Plymouth gin. Stir well; strain in cocktail glass; put in olive, and serve. 214. TUXEDO COCKTAIL. Use mixing glass half full of ice; 1 dash Maraschino, 1 dash absinthe, 3 dashes or– ange bitters, 1h jigger French vermouth, % Old Tom gin. Stir well; strain in cock– tail glass; add cherry, and serve. 215. TWENTIETH CENTURY PUNCH. For a 3-gallon mixture; 1 can pineapple, 1 can apricots, 1h dozen lemons, sliced; 1h dozen oranges, sliced; 1 jigger Jamaica rum, 1 jigger raspberry syrup, 1 quart ap– ple brandy, 2 gallons sweet catawba, 1 bot– tle carbonated water. Mix the ingredients well together; put into large punch bowl with large piece of ice, and serve in cups. 216. VANILLA PUNCH. Use large bar glass; 1 tablespoonful of sugar dissolved In water, 2 dashes curacoa, 3 dashes lemon juice, 1h jigger lemon cor– dial, 1 jigger cognac brandy. Stir well; fill up with ice; trim with fruit; serve with straws.

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