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120.
JOHN H. CONSIDINE'S DECANTER BIT•
TERS.
Put in a large decanter the following:
1
ounce Peruvian bark,
1
ounce of cloves,
1
ounce allspice, 2 ounces cinnamon,
1A.
pound
of whole seed raisins,
1
whole lemon rind,
cut in slices;
1
whole orange rind, cut in
slices. Fill up decanter with half old rye
whiskey and half Medfo1·d rum; fill up the
decanter with liquor whenever it runs out.
This preparation
will last from 2 to 3
years.
121.
KIRSCHWASSER
PUNCH.
Use large bar glass half full of ice;
1
or ·
2 dashes lime or lemon juice,
1h
tablespoon
powdered sugar, 3 dashes yellow Chartreuse, .
1
dash seltzer,
1
glass Kirschwasser.
Stir
well, fill up with ice, trim with fruit; serve
with straws.
122.
KNICKERBEIN.
Use sherry wine glass;
1-3
raspberry cor–
dial,
1
yelk of an egg, cover egg with Bene–
dictine,
1-3
glass of Kummel, 3 drops of Ab–
bott's · Bitters.
Prepare this drink as you
would when making a Pousse Cafe so that
the colors will keep separate.
123.
KNICKERBOCKER.
Use large bar glass; 4 or 5 dashes of rasp–
berry syrup, 4 or 5 dashes lemon juice,
1
slice pineapple,
1
slice of orange,
1
slice of
lemon,
1
jigger of Santa Cruz rum, 3 dashes
of curacoa. Fill up glass with ice, stir well,
trim with fruit and serve.
124.
KANSAS CYCLONE.
Use large thin glass;
1
piece of lee, with
spoon in glass; 3 dashes r•f lemon, 3 dashes
creme de menthe,
1
teaspoon bromo. Pour
in mineral water and drink quick.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA