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68.
CORDIAL LEMONADE.
Make a plain lemonade, ornament it with
fruit. Pour in slowly about half a pony of
curacoa, creme de menthe, creme yvette,
or any cordial the customer desires.
67.
COUPEREE CREAM.
Use tall thin glass;
1
wine glass of
brandy,
1
pony maraschino,
1
tablespoonful
vanilla lee cream, 2 dashes of creme de
roses. Stir slowly while pouring In plain
soda; shake cinnamon on top, and serve.
68.
CREME DE MENTHE.
Fill stem glass with fine shaved Ice; pour
in creme de men the until the glass is full;
serve with straw cut In half.
69.
CURACOA PUNCH.
Use large bar glass half full of ice;
1
ta–
blespoon powdered sugar, 3 or 4 dashes lem–
on,
1h
wine glass brandy,
1
pony curacoa,
1h
pony Jamaica rum,
1h
glass carbonated
water. Stir well with spoon; fill up with
ice, dress with fruits, serve with straws.
70.
DREAM.
Use large bar glass 2-3 full of ice;
1
tea–
spoon sugar, 3 or 4 dashes lemon juice,
white of
1
egg,
1
jigger Tom gin, 3 wine
glasses milk and cream. Shake well, strain
into a thin lemonade glass, dash creme de
menthe over the top, enough to cover, and
serve .
71.
DURKEE.
Use large bar glass 2-3 full of fine Ice;
jt1ice of half a lemon,
1
teaspoon sugar,
1
jigger of Jamaica rum, 3 dashes curacoa.
Shake well, strain in thin lemonade glass,
fill
with club soda, stir, and serve.
Digitized
by
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Original from
UNIVERSITYOFCALIFORNIA