1935 The Barkeeper's Golden Book by O Blunier

Cups and Bowls

Sauternes Cup (7 glasses)

Take half and half slices of one Orange and Pineapple Cucumber peel 1 Pony of Curacao 1 Pony of Maraschino 2 tablespoonful Sugar Block of Ice 1 Bottle of Sauternes (French Wine) fresh springs of mint on top

Bowls

2 Bottles Curasao red ^ Bottle Chartreuse green 1 Bottle Brandy

American Bowl (50 glasses)

y2 Bottle Tokay (Hungariahwine) 1 Wineglass of Pineapple Syrup

3 Lemons, cut in slices 1 Orange, cut in slices

and steep for at least 2 hours Iced, strain all and put slices of Y2 Pineapple and Strawberries (fresh or conserved) on 3 Bottles Champagne and serve. 10 Apricots (without stones) 4 Tablespoons of Sugar 1 Wineglass of Madeira leaving it to draw for 15 hours cook up 2 Bottles of white Wine ^ lb. of Sugar Juice of 1 Lemon Arrak (Rum) Pour all over the Apricots Put Bowl on Ice for a few hours If desired, add 1 Bottle of Cham- pagne

Apricot Bowl (20 glasses)

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