74 / 100
74
ORANGE QUINlNE.
Draw 1
oz. of orauge syrup in to an
8
oz.
g la s~.
add two shakes of quinin e bitte rs fro111 phosph ate
bottle, fill up with soda " ·atc r , wi t h out fo a m.
and serve with
a
preserved g lace cherry .
PlNEAPPJJE-LK\lONADE FLlPS.
Draw· 1 oz.
of pineapple a nd
1
oz. of le rn ou
syrup into shaker and add
2
ozs. of rich cre am ,
fill up until nearly full wi t h iced sod a wate r :
pour from shaker into a 12 oz. g lass with
a
ni ce
foaming head· and sen-e with a slice of lemon or
orange ;
h andl e quick ly a nd stir well , or thi s
drink will curdle.
PINEAPPLEADE
(AERATED) .
Take of pl a in
sy rup
Tartaric a cid or citri c acid
Golden ca ramel
.. .
. ..
E ssence pin eapple (concentrated)
French cream
PRAin
l
E
OYSTE R.
1 gal.
2 ozs.
~ oz .
~ oz .
l
oz.
Break
a
11c 11· lai<l egg into a 11
8
oz. :;la ss. ta ki11g
ca re n ot to break th e yolk: add
1
drachm of good
ma lt vinegar and a d ash of iced soda " ·ntc r . t he n
top off with a little salt a nd pe ppe r and se1Te.
QUINlN
.E
Ill
'l"l'ERS.
Tako
1
oz. of sulph ate of qu i11i11e :;ol11 t io11
(otr'e ll g th
4
g rai11 s t o
1
oz.) , add
1
oz.
of
pla in
cold water , put in a phosphate bottl e .
QUININE 'l' ONIC.
Tak.e of pla in syrup
Water
T a rta ri c ac id or citric ac id
Quinine tonic esse nce
~ gal.
1
g al.
il
.t o
1
oz.
3
ozs.