1912 The Buffet Blue Book bu John H Considine

293. JOHNSON HIGHBALL.

Use highball glass; 1 piece ice, 1 glass whisl{ey, 2 dashes lemon juice. Fill up with ginger ale. 294. VIOLET CORDIAL. Use 1h creme Yvette and 1h Abrlcotine. Serve in pony glass. 295. ORANGE CHOP SUEV. Take a nice firm orange, cut off top, re– move all pulp with spoon, fill up with fine ice and pour in 1h glass Curacoa, 1h glass Abricotine, 1h glass cognac, dash of sugar on top, and add a dash of rum. Place straws in and serve on small dish. 296. RUBY ROYAL COCKTAIL. Use mixing glass 1h full ice; 1 jigger Bourbon, 1h jigger Abrlcotine, 2 dashes Ab– bott's Bitters, 1 dash creme de rose. Stir well and strain, put cherry in glass. 297. BOSTON SOUR. Use mixing glass 1h full Ice; 2 dashes lemon, 1 spoonful sugar, 1 dash Abrlcotine, 2 jiggers claret. Strain into punch glass and dash with seltzer. 298. BOSTON BRACER. Use mixing glass 1h full ice; 1 jigger rye or Bourbon, 1h jigger absinthe, 2 dashes Ab– bott 's Bitters. Stir well and strain Into glass filled with shaved Ice, put in straw and serve. 299. CAROLINE. Use tall glass 1 12 full ice; 1 jigger brandy. 1h jigger Catawba (dry), 2 dashes lemon, 1 spoonful sugar, 2 dashes green Chartreuse. Sl1ake well, strain, and fizz.

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