1912 The Buffet Blue Book bu John H Considine

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136.
MONTANA CLUB COCKTAIL.
Use large bar glass half full of lee; 2
dashes Abbott's Bitters, 2 dashes ulsette,
~ jigger French vermouth, % jlg–
ter California brandy. Stir with spoon,
&train in cocktail glass, put in olive, and
serve.
137.
MULLED CLARET.
One lump sugar, % teaspoon cinnamon,
% :easpoon fine cloves, 1h teaspoon fine all–
spice, 3 or 4 dashes of lemon juice, 2 jiggers
of claret. Use a largA bar glass, heat a
poker red hot and stick into liquid until it
boils; strain, and serve in hot claret.
138.
ILLINOIS GUARD PUNCH.
Use large bar glass; 1 tablespoon .sugar,
2 dashes raspberry syrui.l, 3 dashes lemon
juice, 1 jigger of brandy, 1 jigger of Cataw–
ba. Stir well, fill up with ice, dress with
fruits, dash with Jamaica rum; serve with
straw.
139.
OLD-FASHIONED COCKTAIL.
Use old-fashioned cocktail glass; 1 piece
cut loaf sugar, dash with seltzer and crush
sugar with muddler, 1 square piece of lee,
1 dash of orange bitters, I dash .Abbott's
Bitters, 1 piece of lemon peel, 1 jigger
,vhls ·key. Stir gently, and serve with
spoon in glass ..
, 140.
OLD-FASHIONED TODDY.
Use old-fashioned cocktail glass; 1 tea–
spoon sugar with dash of seltzer, 2 or 3
small pieces of ice, 1 jigger of Old Bourbon
whiskey, Stir gently, An<l~ervt with spoon
in glass.
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