36 / 86
.,
115.
ITALIAN WINE LEMONADE.
Use large bar glass two-thirds full or
tee;
1 tablespoonful of sugar, 1 dash of seltzer,
3
dashes of raspberry syrup,
2
dashes ot
orange bitters, juice of half a lemon,
1
jig
ger of sherry wine. Fill up with seltzer,
stir well, dress with pineapple, s~rve with
straws.
116.
JAPANESE COCKTAIL.
Use large bar glass half full of ice;
3
or
4
dashes Orgeat syrup,
1
or
2
dashes Ab–
bott!s Bitters,
1
jigger of brandy. Stir well;
strain Into cocktail glass and
ser.ve.
117.
JERSEY COCKTAIL.
Using large mixing glass half full of ice;
1
teaspoon sugar,
2
or
3
dashes of Abbott's
Bitters,
1
jigger of cider. Stir well, strain
into cocktail glass and twist lemon peel on
top.
118.
JERSEY LILY POUSSE CAFE.
Use pony glass;
lh
green chartreuse,
72
Cognac brandy.
Pour brandy in carefully
so it will not mix, and serve.
119.
JOHN COLLINS.
Use large bar glass;
1h
dozen lumps of
ice, 1 teaspoon fine sugar, 2 or 3 dashes of
lemon juice, 1 jigger of Tom gin, 1 bottle
of plain soda. Mix well with spoon, take
out spoon and ser,~e.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA