1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

MISCELLANEOUS DRINKS.

BALTIMORE KISSES. 143. Sweeten the well-beaten whites of four eggs to taste with maple sugar and place in a small punch bowl with a halfbottle ofcurrant wine offthe ice. Serve in thin glassware for two. A larger quantity can be made by using the above recipe for proportion.

BISHOP. 144. Make a lemonade ofany effervescent water,to which add a jigger of Bur gundy and a dash ofJamaica rum. Stir, decorate and serve with straws.

BLACK STRIPE, COLD.

145.

FOR SORE THROAT. Place a teaspoonful ofmolasses in a small bar glass with a jigger of St. Croix rum. Stir well and serve.

BONANZA. 146. Into a stem claret glass place a piece of ice, a pony ofbrandy and a jigger and a half ofangelica. Fill the balance with reisling, stir and serve.

BRANDY GHAMPERELLB. 147. Place equal quantities of cr6me de cassis, maraschino, yellow Chartreuse and cognac in a sherry glass in the order named, not dlowng the ingredients to mix. Serve with ice water.

BRANDY AND GUM. 148. Place about a teaspoonful"of gum syrup in a small bar glass containing a small teaspoon. Set in front of customer with a bottle ofcognac at his right hand and serve water on the side after stirring.

BRANDY AND SODA. 149. Place a medium-size bar glass in front of the customer with a bottle or de canter ofcognac athis right,allowing him to help himselfto the liquor; then fill the glass with cold syphon soda and serve.