1912 The Buffet Blue Book bu John H Considine

313. GINGER ALE.

In serving Ginger Ale put two or three dashes of Abbott's Bitters in the glass be– fore pouring in the Ginger Ale.

314. SODA COCKTAIL.

2 or 3 dashes Abbott's Bitters. 2 dashes Syrup. Fill glass with any Carbonated water. Syrup may be increased or omitted entirely. 315. SHERRY. Add two or three dashes or as much as a teaspoonf11l of Abbott's Bitters to your glass of sherry if J~ou would Improve both flavor and taste. This makes a delightful tonic in convalescence. Two or three dashes, or as much as a teaspoonful of Abbott's Bitters, added to the ordinary drink of Gin, makes an agree– able and helpf11l tonic. 317. CHINESE COCKTAIL. 1 or 2 dashes Abbott's Bitters. Fill glass with Cider. 318. SOUTH SEA ISLAND HIGH BALL. Use small goblet, one lump sugar sat– urated with as much bitters as it will take. 1 Pony Brandy. Fill glass with car– bonated water. 316. WITH GIN.

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