42 / 86
,...
146.
PALMETTO
COCKTAIL.
Mixing glass half full of ice; 2 dash~
Abbott's Bitters,
2h
jigger Santa Cruz rum,
1h
jigger vermouth.
Stir well, strain into a
cocktail glass, and ser,·e.
147.
PHOSPHATE
D'ABBOTT.
Half teaspoonful Acid Phosphate, 1 tea–
spoonful Abbott's Bitters, 3 dashes lemon
syrup. Fill up with seltzer.
148.
PEACH AND HONEY.
Use whiskey glass; 1 tablespoon pure
honey, 1 jigger peach hrandy.
Stir with
spoon, and serve.
..149.
·
•
PINEAPPLE JULEP.
For a party of six use small punch bowl.
1 quart sparkling Moselle, 1 jigger raspberry
syrup, 1 jigger Maraschino, 1 jigger DeKuy–
per gin, 1 jigger of lemon juice, 1 jigger
orange bitters, 4 oranges, sliced; 2 lemons,
sliced; 1 ripe pineapple, sliced and quarter–
ed; 1 bottle Apollinaris water. Place large
square of lee in bowl; dress with the fruits,
and serve julep in fancy stem glass.
150.
PING PONG COCKTAIL.
Use mixing glass, half full of ice; 3
dashes lemon juice, 3 dashes gum syrup, 3
dashes orange bitters, 1 jigger sloe gin.- Stir
well, strain in cocktail glass, add pineapple,
and serve.
•
151.
PLAIN SYRUP.
'l,ake 10 pounds loaf sugar, 1 gallon water.
Boil '.lntil dissolved and filter into jug.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA