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125.
LEMONADE.
Use large bar glass, half full of ice; 1
heaping tablespoon of sugar, 6 or 8 dashe3
of lemon juice. Fill up with water, shake
well, dress with fruit, serve with straw.
When customer wishes lemonade strained,
put In smaller glass and place slice of
orange in glass.
126.
LEMON SYRUP.
Take 5 gallons gum syrup, 5 ounces tar–
taric acid, 4 ounces oil of lemon,
1
pint of
alcohol, 1 quart carbonated water. Put into
a large demijohn, shake up well and let it
stand 24 hours. It will then be ready for
use.
127.
MANHATTAN
COCKTAIL.
Use mixing glass half full of ice. 1 piece
of lemon peel, 1 dash of syrup, 1 dash of
Abbott's Bitters, 1 dash of orange bit–
ters,
%
jigger of vermouth,
1h
jigger of
whiskey.
Stir well; strain Into cocktail
glass and serve.
128.
MARTl~~EZ COCKTAIL.
Prepare same as Manhattan Cocktail, sub–
stituting gin for whiskey.
129.
MILK PUNCH.
Use large bar glass half full of ice; 1 ta–
blespoon fine sugar, half jigger Cognac
brandy, half jigger rum. Fill up with milk,
shake well; strain into tall thin glass, grate
nutmeg on top, and serve.
130.
MILK SHAKE.
Use large bar glass half full of ice; 1
ta–
blespoon sugar, 1 fresh egg. Fill up with
milk, shake well, and strain into tall thin
glass, grate nutmeg on top, and serve.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA