1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BROS.' BARTENDE~lS' GFIDE.

CUP- Champagn ; for a party. (Use a large punch bowl. ) Two wine-glasses of pinP>ipple syrup. Four to six spd~s of green balm, One quart of curacoa, One pint of chartreuse (green), One quart of fine old cognac, One quart of tokay, Fottr bottles of 11pollinaris, Six oranges and two lemons, cut iu slices. Stir up well together, let it stand two hours, strain it into another bowl and add: . One-half pineapple, cut in slices, Six bottles of nhampagne. , Place the bowl in ice, nnrl sweeten with a little sugar and let it ferment. Stir u p well and serve.

CUP-Champagne, a la Ariadue.

One·bottle of cha mpagne,

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One gill of amontillado, Liquor glass of citronelle or maraschi no, Juice and paring of an orange or lemon, rubbP

CUP- Claret.

One bot.tie of claret, One-half pint of cnlrl wate·r, One tablespoonful of powdered sugar, One tea~poonful of powdered cinnamon cloves and allspice! mixed, ' , ' One smal lemon. · Mix the ingredients well uogether . addi~g the thin rind of t.he lemon.

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