1912 The Buffet Blue Book bu John H Considine

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280. GAULT HOUSE PUNCH.

Take the juke of 10 lemons strained, juice of 8 oranges strained, 1 pineapple cut small, 2 quarts claret, 2 quarts Sauterne, 1 gallon cold tea, 1 pint cognac. Let it stand on ice 6 hours, then serve in punch cups with cake. 281. MORTON COCKTAIL. Use mixing glass 1h full ice; 2 dashes Ab– bott's Bitters, 1 jigger rum, 1h jigger ver– mouth. Stir well, strain into glass, add slice orange. 282. BURGUNDY CUP. One quart Burgundy, 1 quart carbonated water, 1 -glass cognac, 1 jigger Apricotine, 1 jigger Curacoa. Add lemon juice, sugar, pineapple, and oranges sliced. Ice and serve. 283. GAZELLE FIZZ. Use mixing glass 1h full ice; yolk of 1 egg, spoonful sugar, 3 dashes lemon, 1 jig– ger brandy. Shake well, fizz, and serve. 284. MOOSE COCKTAIL. Use mixing glass 1h full lee; 1 jigger Bourbon, 3 dashes Abricotine, 2 dashes Ab– bott's Bitters. Stir well, strain into cock– tail glass, add slice of pineapple. 285. PHONE FIZZ. Use mixing glass ·1h full ice; 1 jigger gin, 2 dashes lemon, 1 spoonful sugar, 1 dasn cream, 1 dash Abricotine. Shake well and strain, fizz. 286. TIP-TOP COCKTAIL. Use mixing glass 1h full lee; 1 dash syrup, 1 dash Curacoa, 1 jigger whiskey, 1 dash absinthe . Stir, strain, and add olive.

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