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•
300.
BOTTLED COCKTAILS •
.
For a pint bottle use 4 dashes Abbott's
Bitters, 4 dashes syru.p, 4 dashes Curacoa,
and fill up bottle with liquor desired. For
larger quantities use ingredients in propor–
tion, as in putting up a quart you would use
•
Just double the above ingredients.
Put
strips of lemon rind in bottle and cork up.
301.
NEW ORLEANS FIZZ.
Mix same as Royal Fizz, using Gin, and
when ready to serve dash Orange Flower
Water on top.
If
you have not any on hand
use Curacao or Orange Bitters.
302.
BRIDGE PARTY PUNCH.
Place In a punch bowl
1
piece of ice,
%
d·ozen lemons, sliced (remove peeling),
1h
dozen oranges, slicad (remove peeling),
1
can of sliced pineapple, 2 quarts of unfer–
mented grape juice,
1
quart of ginger ale,
1
quart of Apollinaris water,
1
pint or
California brandy, 8 ounces curacao. The
above punch will serve fifteen people. Have
it cold. Serve it in fanC)" stem glasses and
dress each glass with fr11it from the punch
bO\\"l.
303.
EAST INDIA COCKTAIL.
Use a large bar glass. Fill glass with
shaved ice,
1
teaspoonful Grenadia,
1
tea–
spoonful pineapple syrup, 2 or 3 dashes
Abbott's bitters,
1
wine glass of brandy.
Stir well with a spoon, strain into cocktail
glass, twist a piece of lemon peel on top
and serve.
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