1912 The Buffet Blue Book bu John H Considine

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280.
GAULT HOUSE PUNCH.
Take the juke of 10 lemons strained,
juice of 8 oranges strained, 1 pineapple cut
small, 2 quarts claret, 2 quarts Sauterne, 1
gallon cold tea, 1 pint cognac. Let it stand
on ice 6 hours, then serve in punch cups
with cake.
281.
MORTON COCKTAIL.
Use mixing glass 1h full ice; 2 dashes Ab–
bott's Bitters, 1 jigger rum, 1h jigger ver–
mouth. Stir well, strain into glass, add
slice orange.
282.
BURGUNDY CUP.
One quart Burgundy, 1 quart carbonated
water, 1 -glass cognac, 1 jigger Apricotine, 1
jigger Curacoa. Add lemon juice, sugar,
pineapple, and oranges sliced. Ice and
serve.
283.
GAZELLE FIZZ.
Use mixing glass 1h full ice; yolk of 1
egg, spoonful sugar, 3 dashes lemon, 1 jig–
ger brandy. Shake well, fizz, and serve.
284.
MOOSE COCKTAIL.
Use mixing glass 1h full lee; 1 jigger
Bourbon, 3 dashes Abricotine, 2 dashes Ab–
bott's Bitters. Stir well, strain into cock–
tail glass, add slice of pineapple.
285.
PHONE FIZZ.
Use mixing glass ·1h full ice; 1 jigger gin,
2 dashes lemon, 1 spoonful sugar, 1 dasn
cream, 1 dash Abricotine. Shake well and
strain, fizz.
286.
TIP-TOP COCKTAIL.
Use mixing glass 1h full lee; 1 dash syrup,
1 dash Curacoa, 1 jigger whiskey, 1 dash
absinthe . Stir, strain, and add olive.
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