1912 The Buffet Blue Book bu John H Considine

231.

WHISKEY TODDY • . . One teaspoonful sugar, 1 teaspoonful wa- ter, 1 jigger whiskey. Dissolve sugar in a little water; add the whiskey; stir with a spoon, and serve. WHISKEY PUNC 'H. Use large bar glass half full of ice; 1 teaspoonful sugar, 4 or 5 dashes of lemon juice, 1 jigger whiskey and rum mixed. Shake well; strain into punch glass, with slice of orange; 3 or 4 dashes of curacoa on top, with seltzer, and serve. AND GLYCERINE. Use whiskey glass, putting in 1 table– spoon of glycerine. Allow customer to help himself to liquor; put in spoon, and serve. 240. WH1SKEY AND QUININE. Put in a whiskey glass; 2 tablespoonfuls of syrup. Float on top amount of whiskey customer desires. Drop in with small spoon amount of quinine desired; it will lay on syrup; do not stir. When drank the cus– tomer tastes syrup last. AND BITTERS. lTse whiskey glass, putting in any bitters the customer desires. Put up bottle and let him help himself. 239. WHISKEY 241. WHISKEY 238.

242. WHITE LION.

Use large bar glass half full of ice; 1 teas1loon pulverized sugar, juice of 1h lime or lemon, 1 jigger of Santa Cruz rum, 3 dashes curacoa, 3 dashes raspberry. Shake '"·ell; strain into a stem glass, and serve.

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