52 / 86
•
201.
SUIESSE.
Use large bar glass half full of Ice;
1-3
jigger anisette,
1-3
jigger absinthe,
1-3
jig–
ger Orgeat syrup, white of
1
egg. Shake
well, until shaker is well frosted, strain into
medium thin glass and fill up with seltzer.
.
.
.
202.
SUYDAM.
One dash of orange bitters,
1
dash Boone–
l{amp bitters,
1
dash Abbott's Bitters. Hand
bottle to customer and allow him to fill up.
glass himself. This is a good bracer when
shaky.
·
'
203.
TANSY AND WHISKY.
Put tansy sprigs into a qt1art bottle and fill
up with liquor of any kind, a bottle filled
In this manner
with tansy
should last
through a season, as bottle can be refilled
with liquor as long as strength lasts.
204.
TILLICUM
PUNCH.
Use large punch bowl; 2 quarts claret,
1
quart Burgundy, 4 oranges sliced, 4 lem–
ons sliced,
1
tablespoonful allspice, cloves,
cinnamon, nutmeg ground and mixed;
1
teaspoon green tea, dry;
1
h
pound sugar
dissolved in water,
1h
jigger absinthe,
1
jig–
ger raspberry syrup,
1
jigger l\laraschino,
1
jigger Curacoa,
1
pint brandy,
1
quart
carbo11ated water. Put large square of lee
in bowl, pour one quart champagne over
all and serve In stem glasses. This drink
is a great favorite in Alaska.
205.
TIP TOP PUNCH.
Use large bar glass, with 5 lumps of ice;
1
dash of lemon juice,
1
lump of loaf sugar,
2 slices of pineapple,
1
slice of orangt;.
Fill up with champagne, stir well, dress
with berries, serve with straw.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA