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MIXER'S GUIDE
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BISHOP A LA PRUSSE
Roast 6 oranges until they are of a pale brown color. Then put
them in a deep dish and cover them with i/i pound fine sugar and
pour on 1 pint of port wine. Cover the dish and let it stand for 24
hours before serving.
When about ready to be served, place the dish in a pan of boiling
water; press the juice fom the oranges with a spoon and strain the
juice through a fine sieve. Then boil 1 pint of port wine and mix
it with the strained juice and serve in claret glasses while warm.
BLACK STRIPE
Pour 1 wine glass rum into a small bar glass and add 1 tablespoon-
ful molasses.
If to be served cold, add 1 wine glass of water and fill with
cracked ice. Stir well and serve.
If to be served hot, fill glass with hot water and sprinkle nutmeg
on top.
BLUE BLAZER
Use 2 silver plated mugs.
One teaspoonful sugar dissolved in a
little hot water. One wine glass Scotch whisky.
Ignite the liquid
and while blazing pour it several times from one mug to the other.
Serve with a piece of twisted lemon peel on top.
BONSOIR ("GOOD NIGHT")
Fill a sherry glass ^ full of shaved ice, '/i pony benedictine; %
pony creme Yvette. Fill up with ginger ale; stir gently and serve
with a straw cut in two.
BRANDY CHAMPERELLE
One-quarter wine glass of red Curacoa, one-quarter wine glass of
yellow Chartreuse, one-quarter wine glass of Anisette, one-quarter
wine glass of Kirschwasser or brandy.
One dash Angostura bitters. Serve in wine glass.
BRANDY PONY
Pony glass.—Fill glass to rim with best brandy and serve turned
upside down in whisky glass, with ice w.ater on the side.