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FAr CY DRii: KS :
Beef Tea .
Use a hot water glass.
Extract of b eef,
%
teaspoonful.
Fill glass with hot water, season
with pepper, salt and c@l ery salt, serv e
with spoon and a small glass o; ice on
the side.
Benedict ine.
Place a whiskey glass bottom side up
on the bar and on top of this place a
pony glass and :fill it with b ene<l ictine.
This is the way that all liqueurs
should be served straight.
B ishop.
Use large b ar glass.
P owd er ed suga r, 1 teaspoonful.
L emon juice, 2 dashes.
L emon peel from 2 slices.
Seltzer water, 1 dash.
Shaved ice,
:~
of glass.
Jamaica rum, 2 dashes.
Claret or Burg undy to :fill the glass.
Shake, decorate with fruit and ser ve
with straw.
Bis.:narck.
Use sherry wineglass.
Vanilla Cordial, 2 t easpoonfuls.
'Yolk of 1 egg carefully cover ed with
bcnedictine.
Kummel,
~
wineglass.
Angostura bitters, 1 very light dash.
As in making Pousse Cafe
1
keep the
colors separ ate and the ingredients
from running together.
Black St ripe.
Use small bar glass.
Santa Cruz or Jamaica rum, 1 wine–
glass.
Molasses, 1 tablespoon.
To ser ve cold, stir in a tabl espoon of
water and :fill with shaved ice.