1912 The Buffet Blue Book bu John H Considine

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274. WALL STREET PEG.

One dash Abbott's Bitters, 1 dash or– ange bitters, 3 dashes forbidden fruit, 1h jigger Bourbon, 1h jigger French vermouth. Use mixing glass 1h full ice. Strain Into cocktail glass after stirring thoroughly add fruit. 275. EAGLES' TOAST. Use toddy glass; 1h spoon sugar, 1 piece ice, 1h jigger forbidden fruit, · 1h Jigger Bourbon, sprigs of mint. Stir with spoon; cut mint a little and serve with slice of orange or pineapple. 276. COMMODORE PERRY PUNCH. Use punch bowl; 1 quart cognac, 5 quarts claret, 6 quarts mineral water, 2 pounds su– gar, 1 pint lemon juice, 1 pint Curacoa and Chartreuse mixed, 1 pint Jamaica rum. Add f1·uit, ice, and serve. 277. RAMOS FIZZ. One spoonful powdered sugar, 1 table– spoonful lemon juice, 1 dash orange flower wate1·, 1 jigger Old Tom gin, 1 jigger cream. Jee and shake well. Fizz with seltzer and serve. 278. SALAMANDER. Use mixing glass 1h full of ice; 1 dash orange bitters, 1 dash Abbott's Bitters, 1h jigger Bourbon, 1h jigger brandy, 1 dash ab– sinthe. Mix well and serve with pineapple in glass. 279. ELK'S NIGHT CAP. Use pousse cafe glass; 1; 4 creme de ca– cao, 1A, creme de Noyoux, % creme green Chartreuse, % creme cognac.

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