1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

80

2 or 3 dashes of bitters. 3 dashes of Maraschino. 7( glass of fine old brandy.

Mix well with a spoon and place two or three strawberries in a fancy glass; strain it, twist a piece of lemon peel over it; top it off with a squirt of cham– pagne and .serve. CLARET AND CHAMPAGNE CUP. (Use a large punch bowl for a party of 20.) Claret and Champagne Cup is a Russian drink. where for many years it has enjoyed a high reputa– tion amongst the aristocracy. Proportions :

3 bottles of claret wine. ~ pint of red Curacoa. 1 pint of sherry. 1 pint of French brandy.

2 wine-glasses of ratafia of raspber ries. 3 oranges and. 1 lemon, cut in slices. Some sprigs of green balm and of borage. 2 bottles of German Seltzer wat er. 3 bottles of soda.

Stir this toget her and sweet en . with Capillaire pounded sugar until it ferments ; let it stand one hour; strain it and ice i~ well; it is then fit for u se ; serve it in small glasses. This quantit y for an eve– ning party of twenty persons; for a smaller number