1919 Home made beverages

Chapter XL MALT BEVERAGES

Cherry MALT extract, 8 oz.; tincture celery seed, 2 dr.; orange syrup, 4 oz.; comp. tincture gentian, 1 dr.; lemon syrup, to make 2 pt. Mix and serve 1 oz. in an 8-oz. mineral glass, with or without phosphate. 1. — Fluid extract coca, 1 oz.; alcohol, 1 oz.; extract malt, to make 4 pt. 2. — Extract malt, 4 oz.; coca cordial, 1 oz.; cherry syrup, 10 oz. Mix. Trim with fresh cherry. 3. — Extract malt, 4 oz.; coca cordial, 1 oz.; syrupy phosphoric acid, J£ dr.; lemon syrup, 10 oz. Mix. Trim with sliced lemon, j 4. — Draw 1 oz. of coca wine syrup into an 8-oz. glass, add 1 oz. of malt extract, a couple of dashes of phosphate and fill with soda. If desired, the phosphate may be omitted. C— K— 1. — Malt extract, 8 oz.; vanilla extract, 1 dr.; orange syrup, 2 oz.; cinnamon syrup, 2 oz.; coca-kola, 2 oz.; simple syrup, 18 oz. This can be served with foam in 12-oz. glass or in 8-oz. glass. 2. — Extract of malt, 2 lb.; kola wine syrup, 3 pt.; coca wine syrup, 1 pt.; cinchona wine syrup, 1 pt; pure orange wine, 1 pt.; spirit"of rose, % fl.oz.; acid solution of phos- 94 Coca