1912 The Buffet Blue Book bu John H Considine

243. WHISKEY AND WORMWOOD. Put half a dozen sprigs of wormwood lntc a decant~r or bottle. Fill up with whiskey and serve in whiskey glasses. Any liquor-such as gin, brandy, rum, etc. -can be used. This is a great drink among the farmers. 244. WHITE TIGER'S MILK. Use small punch bowl; 1 jigger apple jack, 1 jigger peach brandy, % Jigger .i\bbott's Bitters, sweeten with sugar to taste, the whites of 2 eggs beaten to a stiff foam, 2 quarts of fresh milk. Pour on the mixed liquors slowly, stirring all the time, till thoroughly mixed, then sprin– kle over top with nutmeg. 245. WHISKEY AND MINT. Fill a decanter or bottle with sprigs of ~nint and fill up with "·hlskey. A bottle prepared in this way can be refilled any number of· times; the mint will hold flavor for a long time. 246. WHISKEY AND TANSY. Prepare this preparation same as with mint, using sprigs of tansy in place of mint. 247. WHISKEY AND SASSAFRAS. Prepare this same as whiskey and tansy, substituting fresh sassafras root instead . 248. WHISKEY AND ROCK CANDY. Put into a large decanter or bottle cry– stallized rock candy, enough to fill up same; then fill up with Bourbon or rye whiskey; with the addition of a few drops of lemon juice, ft is excellent for a cold or cough.

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