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39-CFTAHLIE PAUL'S OWN DECANTER
BITTERS.
Take a large bottle or deca 11ter and put in
qunrter-pound of rnisins, two
ounc~s
cinnamon .
one oun ce sn a kf' roo t . Ollf' le mon nnrl one
ora11~e
r: ll ~
in sli ces . one. OUll Ce cloves, one Ounce
nil–
~p1 ce,
and fill with Snntn C rn z rum ,
:u1d
n '–
mnin nntil it su it s the palate; t he n decant nnd
fill up aga in "· itl1 t he rnm . To be kept i11
hottles and se rYPd in
pan ~· gln sse~.
40-CHll'\ESE COCKTAJL . S. D .
Fi ll t he tumb le r "·i t h chi pped ice; pu t in hnll'
a teaspoonful of powde red s ug ar ; add thr€'e or
four drops of .·\ngosturn hitte rs :w cl l1alf a
win e-glassful of brandy, s hake 11·ell and strain
off into an
ordinar~·
"·in e glass. putt in g a snrnll
pif'f'f' of lemon peel on
top~
41- CLAHJ<:T CUP . L . D .
F ill half-pmt tumble r '' it h chipped ice; put
in a teas poonful of powder ed s ug ar, and squeeze·
half a lemon in: add hnlf a lique ur-glassful of
f' nrnc;oa a nd n gla ss of cla ret: fill up with soda
\\"ate1· ; orname nt with frui ts in season and
se rve wit h straws.
42-CLAHET CUP A LA
T,OJ:rn
SALTOUN.
Take a small punch bowl ; peel t he rind off
one lemon, add a. tablespoonfol of powde red
s ugar, pour upon 1t a gla ss of·
~d1e rry
a 11d a
hottle of cl aret and sweeten to t aste ; add a
s prig of' verbena nml n bottle of
snch1
water :
st rain nnd ice it
11·011 ,
:iml sC' r\"e with nn t rrn'lg.