1912 The Buffet Blue Book bu John H Considine

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192.

STOUGHTON BITTERS.

Three-quarter ounce Peruvian

bark,

1

ounce wild cherry bark, 2 ounces gentian

root, bruised,

1

ounce dried orange peel,

1

ounce cardamon seeds, bruised. Put In

1

gallon spirits and it will be ready for use

in one week. Strain Into small bottle when

using.

193.

STOMACH BITTERS.

Two ounces gentian root, 2 ounces orange

peel, half ounce cinnamon, half ounce anise

seed, half ounce cardamon, half ounce Pe–

ruvian bark, quarter ounce gum kino. Bruise

all these articles, put them into

1

quart

alcohol, let it stand 3 or 4 days, then boil

the whole mlxtu1·e In 2 quarts of water.

Strain and add

1

pound of sugar, then add

3 quarts of cold water. mix well and b.ottle

straining.

.

194.

ST. CHARLES PUNCH.

Use large bar glass;

1

teaspoon sugar, 3

dashes of lemon juice,

1

dash seltzer,

1

jig–

ger port wine, half jigger brandy, 2 dashes

curacoa. Stir well, fill glass with shaved

ice, trim with fruit and serve with straws.

195.

ST. CROIX CRUSTA.

Use mixing glass, half full of tee; 3 dashes

of gum syrup,

1

dash of Abbott's Btt–

ters, 2 dashes of lemon juice,

1

dash or

mineral water, 2 dashes Maraschino,

1

jig–

ger St. Croix rum. Mix well, strain Into

stem glass, pre1>ared as follows:

Remove

the peel from one lemon in one long string,

p11t

into stem glass afte: moistening and

rl

i

:lping in sugar.

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