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

Twentieth Century Guide HOW TO MIX FANCY DRINKS.

AMERICA.

mixing glass two-thirds full of tine ice.

P'ill

2 teaspoonfuls pineapple syrup.

I teaspoonful syrup.

I teaspoonful lemon juice.

I wine glass apple brandy. Stir will and strain into a claret glass with fruit. Then fill it very near full with seltzer, pour in a little Eagle Creme De Violette (just enough so it will show a distinct blue in bottom of the glass) and float a little claret on top, showing the colors of America — red, white and blue — and serve. ABERCOTINE AND BRANDY. 20 ounces brandy (Hennessey's or California). 12 ounces Creme D'Apricot. Put the above mixture into a full quart bottle. You will find it a fine flavoring extract to be used in different drinks. Always shake the bottle before using. One or two teaspoonfuls (or flavor to taste). ABERCOTINE AND JAMAICA RUM. 20 ounces Jamaica rum. 12 ounces Creme D'Apricot. Put the above mixture into a full quart bottle. You will find it a fine flavoring extract, to be used in different drinks. Always shake the bottle before using. One or 2 teaspoonfuls (or flavor to taste).