1919 Home made beverages

— A Icoholic

Beverages

Kola

^ 1. — Fluid extract kola, 1 fl.oz.; elixir coca, 2 fl.oz.; ex- tract vanilla, 2 fl.dr.; essence rose, 2 fl.dr.; essence cinna- mon, 2 fl.dr.; syrup, to make 2 pt. 2. — Powdered kola, 2 oz.; glycerine, 14 fl.dr.; alcohol, 10 fl.dr.; alcohol, 10 fl.dr.; cinnamon water, 6 fl.oz.; essence vanilla, 1 fl.dr.; tincture orange, 1 fl.oz.; syrup, 5 fl.oz. Macerate for a week, and then filter. 3. — Kola nuts, roasted, 1 oz.; essence vanilla, 1 dr.; syrup, 2 oz.; sherry wine, to make 1 pt. 4. — Roasted kola, No. 20, powdered, 1 part; sherry wine, 50 parts. Macerate for a week, express, and after allowing the product to stand several days, filter. If a sweet wine is desired, replace 2 parts of the sherry wine by the same quantity of sugar. It is preferable to employ detannated sherry wine, for the reason that the tannin contained in ordinary sherry wine is apt to gradually pre- cipitate the proximate principles of the kola in the finished wine; and thus the latter is likely to become progressively weaker with age. 5. — Shaved ice, J^ glassful; kola wine, calisaya elixir, ginger ale syrup, of each J^ oz.; liquid phosphate, three dashes; plain soda, 1 glassful, using both streams. Stir and serve. Manhattan Cocktail Vermouth, J£ wineglassful; whiskey, H wineglassful; simple syrup, 30 drops; Angostura bitters, 10 drops; Curacoa, 6 drops; a little shaved ice; lemon peel, 1 small strip. Put all the ingredients, except the lemon rind, into a large tumbler, cover the top closely, shake well, and strain into a wineglass. Place the strip of lemon peel on the top, and serve.

Martini Cocktail

Good, unsweetened gin, J^ wineglassful; Italian ver- mouth, 3^ wineglassful; rock-candy syrup, 6 drops; orange bitters, 12 drops; lemon peel, 1 small piece; 206