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MISCEf,LAN EOUS DRIJKS.

51

AMER PICON.

186

A POPULAR FRENCH BEVERAGE.

Into a medium-size cut glass place a piece of ice, a jigger of Amer Picon

and a pony of Grenadine syrup. Fill the glass with siphon soda, stir well

and serve.

ANGEL'S KISS.

187

'rhree-qua.rters of a pony glassful of apricot brandy, topped off with

enough thick cream to

fill

the glass. Put t he cream into the glass with

a

bar spoon so it will not

mi.x

with the cordial, but flo at on top of it.

ANISETTE AND KIRSCH.

188

A POPULAR EUROPEAN AFTER-DINNER DRrnK.

ice

F ill

a pony glass with equal parts of anisette and kirschwasser and. serve

water on the

side.

' '

ARCHBISHOP.

189

Into a medium-size mixing-glass place a spoonful of sugar dissolved in a

jigger of water, add a little cracked ice and a jigger of port wine. Shake

thoroughly, pour into a punch-glass, add a slice of lemon, dash with Jamaica

rum and serve with straws.

ASTRINGENT.

190

Put four or five da shes of J amaica ginger into a sherry glass and fill

up the balance of the glass with equal parts of port wine and brandy, grate

a little nutmeg over the top and serve.

"AULD MAN'S MILK."

191

SCOTCH.

Another name for Egg Nog. (See Recipes 1\os. 227 and 228.)