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107- 0LD CHUM'S REVIVER. L. D.
Pill a ha lf-pint tumbler with chipped ice; squeeze
half a lemon in ; add half a teaspoonful of sugar,
one liqueur-glassful of strawberry syrup, a nd half
a wine-glassful of bra ndy; fill up with soda-water ;
place slice of lemon on top, and serve with straws.
108-0RGEAT
LEJ\IO~ADE.
L.
D.
Use a large soda glass one-third full of ice, add
a tablespoonful of powdered sugar, half a wine–
glassful of orgcat syrup, juice of half lemon, fill up
with water; s hake well; ornament witl1 frnit in
season, a nd serve with straws.
109-PEACH BRANDY AND HONEY. S. D.
Same a s
~o.
122,
substituting peach brandy for
rum.
1 1 0-PIC l~-l\I.E-UP,
OR BRACER. L. D.
Use a large soda -water glass, which half fill with
chipped ice; squeeze a whole lemon in; add ha lf
teaspoonful of Angostura bitters; then pour in a
bottle of seltzer water, stir well with long spoon,
and serve with straws.
111- P I NE-:\PPLE J ULEP. L. D.
Take a small bowl with about a pound of ice;
add the juice of one orange, ha!I gill raspberry
syrup, half gill of ma raschino, half gill Old Tom ,
a pint sparkling moselle, the half of a ripe pine–
apple cul up in slices ; serv e in large bar glasses,
and ornament with berries in season.
I
12- P INE-APPLE PUNCH.
Fill ha lf-p int tumbler with chipped ice; squeeze
n lemon in ; add a liqueur-glassful of bra1:dy, a nd
ha lf wine-glassful of pine·apple syrup; fill up with
soda-water ; decorate with
!r11its
in season, and
serve
w'.
th straws.