1912 The Buffet Blue Book bu John H Considine

•

300. BOTTLED COCKTAILS • .

For a pint bottle use 4 dashes Abbott's Bitters, 4 dashes syru.p, 4 dashes Curacoa, and fill up bottle with liquor desired. For larger quantities use ingredients in propor– tion, as in putting up a quart you would use • Just double the above ingredients. Put strips of lemon rind in bottle and cork up.

301. NEW ORLEANS FIZZ.

Mix same as Royal Fizz, using Gin, and when ready to serve dash Orange Flower Water on top. If you have not any on hand use Curacao or Orange Bitters.

302. BRIDGE PARTY PUNCH.

Place In a punch bowl 1 piece of ice, % d·ozen lemons, sliced (remove peeling), 1h dozen oranges, slicad (remove peeling), 1 can of sliced pineapple, 2 quarts of unfer– mented grape juice, 1 quart of ginger ale, 1 quart of Apollinaris water, 1 pint or California brandy, 8 ounces curacao. The above punch will serve fifteen people. Have it cold. Serve it in fanC)" stem glasses and dress each glass with fr11it from the punch bO\\"l. 303. EAST INDIA COCKTAIL. Use a large bar glass. Fill glass with shaved ice, 1 teaspoonful Grenadia, 1 tea– spoonful pineapple syrup, 2 or 3 dashes Abbott's bitters, 1 wine glass of brandy. Stir well with a spoon, strain into cocktail glass, twist a piece of lemon peel on top and serve.

Google

Original from UNIVERSITYOFCALIFORNIA

Digitized by