1916 Recipes of American and other Iced Drinks by Charlie Paul

51

128-SARATOGA BR..iCE UP. L. D. Take a pint tumbler with some ice, add a iablespoo nful of powdered w!Jite sugar} two dashes Augostura bitters, four dashes of emon juice, two dashes absinthe, a fresh egg, a wine glass of brandy; shake well a nd strain mto half– pint tumbler :111d fill up wi-th seltzer. 129-SARATOGA COCKTAlL. S. D . Take half-pint tumbler h alf full chipped ice : add two dashes Angostura bitters, a pony of brandy, a pony of whiskey, a pony of vermouth; shake " ·ell , strain into a claret g la ss a nd serve ll"ith a sli ce of lemon. 130-SARA'L'OGA COOLER. L. D . Take a large soda glass; put i11 a te aspoo11ful of sng;ar, jui ce of half lemon , a, bottle of g; in ger :de, a small piece of ice; stir well a11d serve ll"ith str:1 11·s . 131-SAliTERNE CuP . L. D. Use a large soda water t umble r, which fill 11·ith chipped ice ; put i11 a teaspoonful of po\\·– dered sugar; squ eeze h a lf a. lemon in ; add half a lil 1 uour-o-lassful of mara schino, a "·iue-glassfu l of san te'i'. ne ·shake well, ornament with fruits in season; dasi1 with claret a nd serve wi t h stra\\·s . 132- - Sl<:LTZ::Elt LEMONADE. L. D. Smne as Suda L emonad e, s11hst i Lu t i11g seltzer f"or smla. See No. 140. 133-SE'l'TLE.LL S. D. Fill tumbler with chipped ice ; put in a tea– spoonful of powdered sngar ; squeeze half a