1912 The Buffet Blue Book bu John H Considine

68 / 86

293.
JOHNSON HIGHBALL.
Use highball glass; 1 piece ice, 1 glass
whisl{ey, 2 dashes lemon juice. Fill up with
ginger ale.
294.
VIOLET CORDIAL.
Use 1h creme Yvette and 1h Abrlcotine.
Serve in pony glass.
295.
ORANGE CHOP SUEV.
Take a nice firm orange, cut off top, re–
move all pulp with spoon, fill up with fine
ice and pour in 1h glass Curacoa, 1h glass
Abricotine, 1h glass cognac, dash of sugar
on top, and add a dash of rum. Place
straws in and serve on small dish.
296.
RUBY ROYAL COCKTAIL.
Use mixing glass 1h full ice; 1 jigger
Bourbon, 1h jigger Abrlcotine, 2 dashes Ab–
bott's Bitters, 1 dash creme de rose. Stir
well and strain, put cherry in glass.
297.
BOSTON SOUR.
Use mixing glass 1h full Ice; 2 dashes
lemon, 1 spoonful sugar, 1 dash Abrlcotine,
2 jiggers claret. Strain into punch glass
and dash with seltzer.
298.
BOSTON BRACER.
Use mixing glass 1h full ice; 1 jigger rye
or Bourbon, 1h jigger absinthe, 2 dashes Ab–
bott 's Bitters. Stir well and strain Into
glass filled with shaved Ice, put in straw
and serve.
299.
CAROLINE.
Use tall glass 112full ice; 1 jigger brandy.
1h jigger Catawba (dry), 2 dashes lemon, 1
spoonful sugar, 2 dashes green Chartreuse.
Sl1ake well, strain, and fizz.
Digitized by Google Original from
UNIVERSITYOFCALIFORNIA