1933 Mixer's Guide

MIXER'S GUIDE

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BISHOP A LA PRUSSE Roast 6 oranges until they are of a pale brown color. Then put them in a deep dish and cover them with i/i pound fine sugar and pour on 1 pint of port wine. Cover the dish and let it stand for 24 hours before serving. When about ready to be served, place the dish in a pan of boiling water; press the juice fom the oranges with a spoon and strain the juice through a fine sieve. Then boil 1 pint of port wine and mix it with the strained juice and serve in claret glasses while warm. BLACK STRIPE Pour 1 wine glass rum into a small bar glass and add 1 tablespoon- ful molasses. If to be served cold, add 1 wine glass of water and fill with cracked ice. Stir well and serve. If to be served hot, fill glass with hot water and sprinkle nutmeg on top. little hot water. One wine glass Scotch whisky. Ignite the liquid and while blazing pour it several times from one mug to the other. Serve with a piece of twisted lemon peel on top. BONSOIR ("GOOD NIGHT") Fill a sherry glass ^ full of shaved ice, '/i pony benedictine; % pony creme Yvette. Fill up with ginger ale; stir gently and serve with a straw cut in two. BRANDY CHAMPERELLE One-quarter wine glass of red Curacoa, one-quarter wine glass of yellow Chartreuse, one-quarter wine glass of Anisette, one-quarter wine glass of Kirschwasser or brandy. One dash Angostura bitters. Serve in wine glass. BRANDY PONY Pony glass.—Fill glass to rim with best brandy and serve turned upside down in whisky glass, with ice w.ater on the side. BLUE BLAZER Use 2 silver plated mugs. One teaspoonful sugar dissolved in a