1912 The Buffet Blue Book bu John H Considine

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274.

WALL STREET PEG.

One dash Abbott's Bitters, 1 dash or–

ange bitters, 3 dashes forbidden fruit,

1h

jigger Bourbon,

1h

jigger French vermouth.

Use mixing glass

1h

full ice. Strain Into

cocktail glass after stirring thoroughly add

fruit.

275.

EAGLES' TOAST.

Use toddy glass;

1h

spoon sugar,

1

piece

ice,

1h

jigger forbidden fruit, ·

1h

Jigger

Bourbon, sprigs of mint. Stir with spoon;

cut mint a little and serve with slice of

orange or pineapple.

276.

COMMODORE PERRY PUNCH.

Use punch bowl;

1

quart cognac, 5 quarts

claret, 6 quarts mineral water, 2 pounds su–

gar,

1

pint lemon juice,

1

pint Curacoa and

Chartreuse mixed,

1

pint Jamaica rum. Add

f1·uit, ice, and serve.

277.

RAMOS FIZZ.

One spoonful powdered sugar,

1

table–

spoonful lemon juice,

1

dash orange flower

wate1·,

1

jigger Old Tom gin,

1

jigger cream.

Jee and shake well. Fizz with seltzer and

serve.

278.

SALAMANDER.

Use mixing glass

1h

full of ice;

1

dash

orange bitters,

1

dash Abbott's Bitters,

1h

jigger Bourbon,

1h

jigger brandy,

1

dash ab–

sinthe.

Mix well and serve with pineapple

in glass.

279.

ELK'S NIGHT CAP.

Use pousse cafe glass;

1;

4 creme de ca–

cao,

1A,

creme de Noyoux,

%

creme green

Chartreuse,

%

creme cognac.

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