1912 The Buffet Blue Book bu John H Considine

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174.
RUM DAleY.
Mixing glass half . full of ice; 3 dashes of
syrup, 3 dashes of lemon, 3 dashes orange
bitters, 1 jigger mineral water. Stir well,
strain into thin glass, up with carbon–
ated water.
175.
SARATOGA COCKTAIL.
Use mixing glass half full of ice; - 2
dashes Abbott's Bitters, 1-3 jigger brandy,
1-3 jigger whiskey, 1-3 jigger vermouth. Stir
well, strain into a claret glass and serve,
with slice of lemon.
176.
SHERBET D'ABBOTT.
This delightful sherbet is made by adding
half a wine glass of Abbott's Bitters to each
pint of lemon juice. To serve use thin
glass, put in a wine glass of mixture, and
fill up with carbonated water.
177.
SELTZER LEMONADE.
Use large bar glass; 5 or 6 dashes lemon
juice, 1 tablespoon sugar, 2 or 3 lumps of
lee. Fill up with seltze;·, stir with spoon
and serve .
•
178.
SHANDY GAFF.
Use a large glass. Fill half the glass
with porter and half the glass with ginger
ale. It ts also made with half ale and half
ginger ale.
179.
SHERRY COBBLER.
Large "bar glass half fttll of ice; 1 table–
spoon sugar, 2 or 3 slices of orange, 2 jig–
gers of sherry. Shake well, fill up with ice,
dress top with fruit and serve with strtl".V.
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