1919 Home made beverages

—

Beverages

Alcoholic

pour into glass that contains the syrup, and serve. Claret is a flavor that lends itself specially well to blends and mixtures, like claret mint, claret lemonade, claret pine- apple, etc. Coca 1. — Coca wine, 1 oz.; calisaya elixir, 1 oz.; orange syrup, 6 oz. 2.— Coca wine, 1 oz.; orange syrup, 3 oz. 3. — Fluid extract coca, 2 oz.; fuller's earth, J^ oz. Mix, then add: Claret wine, 24 oz.; port wine 4 oz.; simple syrup, 3 oz. Mix, and filter. 4. Cognac. — Wine of coca, 1 pt.; pure cognac brandy, 8 oz.; strong extract of vanilla, 2 oz.; strong extract of rose, 1 oz.; cane sugar or rock candy syrup, enough to make 1 gal. 5. White Wine. — Wine of coca, 1 pt.; old white wine 2 pt.; cane sugar or rock candy syrup, 5 pt. Apple. — Slice 3 or 4 large apples, without paring, barely cover them with boiling water, and let the water stand covered until cold. Strain, add 1 pt. of cider sweeten to taste, pour over crushed ice, and serve. Bacchus. — Champagne, % bottle; sherry, J^ pt.; brandy, j^ pt.; noyau, 1 liqueur glass; castor sugar, 1 tablespoonful; seltzer or soda water, 1 bottle; a few balm leaves; ice. Put the champagne, sherry, brandy, noyau, sugar and balm leaves into a jug, let it stand for a few minutes, then add a few pieces of ice and the mineral water, and serve at once. Burgundy. — Burgundy, 1 bottle; port, J^ bottle; soda water, 2 bottles; chartreuse, 1 liqueur glass; juice of 2 oranges; juice of 1 lemon; a few thin slices of cucumber; 1 or 2 sprigs of fresh lemon thyme; 1 tablespoonful of 200 Coffee Coffee syrup, 2 oz.; brandy, 4 dr.; cream, 2 oz.; 1 egg. Cups