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9.
''BRONCO BILL'S''
COOLER.
Use n1ixing glass
~
full of ice,
1
jigger
claret,
1
dash Jamaica rum,
1
spoonful
EU·
gar,
1
dash Curacoa. Shake well. strain in
glass, add cherry or orange, fiz:r. with selt–
zer, and serve.
1
o.
CLARET CUP.
Ten to
12
pieces of lump sugar,
1
bottle
of Apollinaris, 2 lemons, 2 oranges,
~
pine–
apple cut in slices, 2 wine "lasses of Cura–
coa; mix well with a ladle; place this in
your vessel or tin dish filled with ice. When
the part)" is ready to call for it, 4 bottles of
claret,
1
bottle of champagne.
Mix thor·
oughly and dress with berries on top and
serve as usual.
11.
APOLLI NARIS LEMONADE.
Fill mixing glass 2-3 full fine ice,
1
table–
spoonful of powdered sugar, the juice of
1
lemon,
1
split of Apollinaris water. Stir the
above mixture thoroughly and strain int.a
a lemonade glass with fruit. and serve.
12.
APPLE TODDY.
Use hot water glass;
1
lump of sugar,
1
slice of lemon peel, fill the glass 2-3 full of
bolling water, fill up with apple brandy, stir
and grate nutmeg on top. Serve with a
spoon.
13.
APPLEJACK
SOUR.
Fill mixing glass 2-3 full of fine ice;
1
teaspoonful
syrup,
1
teaspoon pineapple
syrup,
2 teaspoonfuls
lemon juice,
1
wine glass applejack. Stir well, strain into
a sour glass, dash with seltzer, and serve
with fruit.
14 •
ASTitl NGENT.
Two-thirds wine glass
port wine,
1-3
glass French brandy, 4 c,r 5 dashes strong
Jamaica ginger. Stir gently with spoon and
serve with a little nutmeg on top.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA