1912 The Buffet Blue Book bu John H Considine

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223.
WHITE PLUSH.
Use whiskey glass. Allow customer to
help himself to Bourbon or rye whiskey,
then fill glass up with milk .
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224.
WHISKEY COBBLER.
Use large bar glass; % tablespoon sugar
dissolved in water, 1 dash Maraschino, 1
jigger of whiskey, 1 slice of orange, quar–
tered. Fill up with ice; stir well; dress
with fruits, and serve with straws.
225.
WHISKEY COCKTAIL.
Use mixing glass half full of lee; 2
dashes Abbott's Bitters, 2 dashes syrup, 2
dashes orange bitters or curacoa, 1 jigger of
whiskey. Stir well; twist lemon peel on
top, and serve. In making cocktails of any
kind, if custoMer desires them dry omit the
syrup.
226.
WHISKEY DAISY.
Prepare this drink same as Brandy
Daisy, substituting whiskey for brandy.
227.
WHISKEY FIX .
Prepare this drink same as Brandy or
other liquors.
228.
WHISKEY FIZZ.
Prepare this drink same as Gin Fizz,
substituting whiskey instead of gin.
229.
WHISKEY FLIP.
Prepare this drink same as Gin Flip,
substituting whiskey instead of gin. ·
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