53 / 154
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.