1912 The Buffet Blue Book bu John H Considine

304. . OZARK HIGH BALL.

Put in a high ball glas ·s (6 oz. glass) 1 piece of ice, 1 teaspoonful of pineapple syrup, 1 teaspoonful of lemon juice, % wine glass of Tokay, 1h wine glass of Irish whiskey. Then fill the glass with siphon seltzer or Apollinaris water and serve. 305. RED, WHITE AND BLUE. Use Pousse Cafe Glass. 1-3Creme De Rose or Grenadine, 1-3 Anisette, 1-3 Creme Yvette. Keep each layer separate and serve. 306. SAZERAC COCKTAIL. Use old fashion Cocktail glass. 2 Dashes Absinthe, 2 Dashes Gum syrup, 2 Dashes Abbott's Bitters, 1-3 Jigger French Ver– mouth, 2-3 Jigger "\Vhiskey, 1 Piece Ice. Place spoon in glass, stir until cool, remove ice and serve in same glass. 307. ROYAL FIZZ. Use mixing glass 1h full of ice. One whole egg, one spoonful sugar, one jigger Toni Gin, juice of % lemon, about 2 spoonsful cream. Shake "'ell, strain into tall glass and fizz with seltzer. 308. GRAPE FRUIT COCKTAIL. Abbott's Bitters adds greatly to the ap– petizing and tonic effect of Grape Fruit. After core has been removed use teaspoon– ful of the bitters to half grape fruit, sugar to suit taste. Best results obtained if prepared the night before and put on fee. This gives one of the most delightful breakfast dishes.

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