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304.
.
OZARK HIGH BALL.
Put in a high ball glas ·s (6 oz. glass) 1
piece of ice, 1 teaspoonful of pineapple
syrup, 1 teaspoonful of lemon juice,
%
wine
glass of Tokay,
1h
wine glass of Irish
whiskey. Then fill the glass with siphon
seltzer or Apollinaris water and serve.
305.
RED, WHITE AND BLUE.
Use Pousse Cafe Glass. 1-3Creme De Rose
or Grenadine,
1-3 Anisette,
1-3 Creme
Yvette.
Keep each layer separate
and
serve.
306.
SAZERAC COCKTAIL.
Use old fashion Cocktail glass. 2 Dashes
Absinthe, 2 Dashes Gum syrup, 2 Dashes
Abbott's Bitters, 1-3 Jigger French Ver–
mouth, 2-3 Jigger "\Vhiskey, 1 Piece Ice.
Place spoon in glass, stir until cool, remove
ice and serve in same glass.
307.
ROYAL FIZZ.
Use mixing glass
1h
full of ice. One whole
egg, one spoonful sugar, one jigger Toni
Gin, juice of
%
lemon, about 2 spoonsful
cream.
Shake "'ell, strain into tall glass
and fizz with seltzer.
308.
GRAPE FRUIT COCKTAIL.
Abbott's Bitters adds greatly to the ap–
petizing and tonic effect of Grape Fruit.
After core has been removed use teaspoon–
ful of the bitters to half grape fruit, sugar
to suit taste.
Best results obtained if prepared the
night before and put on fee. This gives
one of the most delightful breakfast dishes.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA