1912 The Buffet Blue Book bu John H Considine

254: LOTUS CLUB FIZZ.

Use large mixing glass 1h full of Ice; 1h lemon or 1 whole lime, well muddled; 1h bar spoonful sugar, 1 jigger Old Tom gin, 1h jigger forbidden fruit. Shake \ i•ell; strain into fizz glass; add seltze,·, and serve. 255. GOLDEN BUCK PUNCH. Use large mixing glass 1h full fine ice; 1 fresh egg, 1h spoonful sugar, 2-3 jigger cog– nac brandy, 1-3 . jigger yellow chartreuse. Fill up glass with fresh milk. Shake well; strain into tall glass; dash curacoa on top, and serve. 256. ANGEL'S TIT (New). Use mixing glass 1h full ice, 1h jigger Maraschino, 1h jigger abricotlne, 1 spoonful sugar. Fill up glass with cream and milk mixed; shake well; strain into stem bell glass till overflowing; cut cherry in half and place on top and serve. 257. MONTREAL SOUR. Use mixing glass, 1 piece ice; juice of % Jemon, 1h spoonful granulated sugar, 1 jig– ger Canadian rye whiskey, 2 dashes orange bitters. Stir well; strain into small stem glass; dash with seltzer on top; add slice of orange and serve. 258. BEN HUR COCKTAIL. Use mixing glass 1h full ice; 2 dashes Abbott's Bitters, 2 dasheg" raspberry syrUJ), 1 jigger Bourbon whiskey. Stir well; strain into cocktail glass, add one Marron, and serve.

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