1912 The Buffet Blue Book bu John H Considine

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254:
LOTUS CLUB FIZZ.
Use large mixing glass 1h full of Ice;
1h lemon or 1 whole lime, well muddled;
1h bar spoonful sugar, 1 jigger Old Tom
gin, 1h jigger forbidden fruit. Shake \ i•ell;
strain into fizz glass; add seltze,·, and
serve.
255.
GOLDEN BUCK PUNCH.
Use large mixing glass 1h full fine ice; 1
fresh egg, 1h spoonful sugar, 2-3 jigger cog–
nac brandy, 1-3 . jigger yellow chartreuse.
Fill up glass with fresh milk. Shake well;
strain into tall glass; dash curacoa on top,
and serve.
256.
ANGEL'S TIT (New).
Use mixing glass 1h full ice, 1h jigger
Maraschino, 1h jigger abricotlne, 1 spoonful
sugar. Fill up glass with cream and milk
mixed; shake well; strain into stem bell
glass till overflowing; cut cherry in half
and place on top and serve.
257.
MONTREAL SOUR.
Use mixing glass, 1 piece ice; juice of %
Jemon, 1h spoonful granulated sugar, 1 jig–
ger Canadian rye whiskey, 2 dashes orange
bitters. Stir well; strain into small stem
glass; dash with seltzer on top; add slice
of orange and serve.
258.
BEN HUR COCKTAIL.
Use mixing glass 1h full ice; 2 dashes
Abbott's Bitters, 2 dasheg" raspberry syrUJ),
1 jigger Bourbon whiskey. Stir well;
strain into cocktail glass, add one Marron,
and serve.
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