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MISCEI,LANEOUS ·oLUNKS.

53

BISHOP.

198

Make a lemonade of any carbonated water, to which add a jigger of

Burgundy and a dash of Jamaica rum. Stir, decorate and serve with straws.

BLACK AND TAN.

199

An English t erm for Half and H alf of ale and stout. (See 'Alf ancl 'Alf,

Recipe No. 184.)

BLACK STRIPE, COLD.

200

FOR SORE 'l'HRO.A.T.

Place a tablespoonful of N ew Orleans molasses in a ,small bar-glass with

a jigger of St. Croix rum; stir well and serrn.

BONANZA.

201

Into a stem claret-gla ss place a piece of ice, a pony of brandy and a

jigger of angelica; fill the balance of the gla ss with reisling; stir and serve.

BRANDY AND GUM.

202

Place about a barspoonful of gum syrup in a small bar-glass containing

a small toddy-spoon; set in front of patron with a bottle of brandy a t his

right hand, allowing him to serve himself to the liquor; stir well and ser ve

ice water on the side.

BRANDY AND SODA.

203

Place a long, thin glass containing a piece of ice in front of the customer

with a small bar-glass alongside of it, so tha t be may measure b is liquor, if

be so desires. Set a bottle or decanter of the desired brand of liquor at th e

patron's right band, and when he has helped himself to the brandy

fill

the

glass with siphon soda . That's all.

BRANDY CHAMPERELLE.

204

Place equal quantities of

cura~oa,

anisette, chartreuse (yellow or green)

and cognac in a sherry-glass in the ord er named and dash with a few drops -

of Angostura bitters. Pour the ingredients carefully, so they will not mix,

):mt lay one on top of the otbl'Jr like a Pousse Caf e. Serve ice water on the si le.