1900 The 20th century guide for mixing fancy drinks ..

TWENTIETH CENTURY GUIDE. ROSE BUD.

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Put in a thin lemonade glass. I piece of ice, the same as for a high ball. I teaspoonful abricotine. I piece of pineapple with a teaspoonful of the syrup. The juice of one-half lemon. I wine glass Sloe gin. Then fill the glass nearly full of seltzer and top it off with a little claret and serve.

ROCK AND RYE.

Put in a whisky glass y2 tablespoonful rock candy syrup. I wine glass rye whisky (Hermitage). Stir well and serve.

ROMAN PUNCH. Fill mixing glass two-thirds full fine ice. y2 tablespoonful powdered sugar. Juice of one-half lemon. I tablespoonful pineapple syrup. 1 wine glass brandy. 2 or 3 dashes Curacoa. 2 or 3 dashes Jamaica rum. Stir well, dress with fruits and float a little claret on top and serve with a straw.

ROB ROY COCKTAIL. Fill mixing glass two-thirds full fine ice. y teaspoonful of lemon juice. 1 teaspoonful of syrup. 2 dashes of orange bitters.