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AMMONIA
AND
SELTZER
About
ten
drops
of
Spirits
of
Ammonia
Aromatic
Put
into
small
glass
of
seltzer.
Stir
well.
ANGEL
BLUSH
25%
Marachino
25%
Creme
Yvette
25%
Benedictine
25%
Cream
on
top.
ANGEL
DREAM
40%
Marachino
40%
Creme
Yvette
20%
Cream
on
top.
ANGEL
KISS
60%
Benedictine
40%
Cream
on
top.
ANGOSTURA
GINGER
ALE
1
glass
Ginger
Ale
3
dashes
Bitters.
ANGOSTURA
GRAPE
FRUIT
Cut
the
fruit
in
half,
extract
the
core
or
pithy
substance
in
the
center
with
a
sharp
knife,
insert
the
knife
around
the
inner
edge
of
the
peel
and
disengage
the
fruit
from
the
peel
without
removing
the
fruit
or
breaking
the
peel,
sprinkle
plentifully
with
powdered
sugar
and
dash
the
opening
caused
by
the
removal
of
the
core
with
Angostura
Bitters.
Ice
well
before
serving.
ANGOSTURA
PHOSPHATE
(Use
a
phosphate
glass)
y
2
teaspoonful
acid
prosphate
1
teaspoonful
of
Angostura
Bitters'
2
tablespoonsful
of
Lemon
Syrup,
or
juice
of
y
2
a
Lemon
well
sweetened.
Fill
glass
with
carbonic
water.
ANGOSTURA
SODA
Large
glass
with
two
or
three
lumps
of
ice
5
or
6
dashes
of
Angostura
Bitters
1
or
2
slices
of
Orange.
Fill
up
glass
with
lemon
soda
and
place
a
teaspoon
filled
with
sugar
on
top
of
the
glass,
to
be
sweetened
as
desired.
APPETIZER
4
dashes
Absinthe
50%
Gordon
Dry
Gin
50%
French
or
M.
&
R.
Italian
Vermouth.
Use
Delmonico
glass
and
add
little
seltzer.
Shake
well.
102