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216. Russ House Cocktail.
2 dashes Orange Bitters, 2 dashes Rock Syrup,
3 dashes Blackberry, i glass of Whisky (Rye).
(Recipe by Ed. V. Orsinger, Hotel Columbus,
Haryisburg, Pa.)
217. Rock and Rye.
I teaspoonful of Rock Candy Syrup or Gomme
Syrup, Juice of J Lemon, i glass of Rye Whisky.
Stir together and serve in same glass, and squeeze
lemon peel pn top.
218. Ruby Fizz.
I teaspoonful of Sugar, 1 Fresh Egg, i glass of
Sloe Gin.
Shake well and strain into medium-sized tumbler
and fill balance with Ginger Ale.
(Recipe by Wm. Yarrow, of McDonagh Bros.,
Market Street, San Francisco, Gal.)
219. Royal Fizz.
Yolk of a Fresh Egg, i teaspoonful of Grenadine,
J nice of i Orange, J nice of ^ Lemon, i glass of
Gordon Gin.
Shake well and strain into medium-sized tumbler.
Fill balance with syphon.
220. Remsen Cooler.
Peel a Lemon as you would an apple, then place
the rind into a large tumbler. Add 2 lumps of
Ice, the glass of Scotch Whisky. FiU balance
with Soda Water.
221. Rum Flip.
As Brandy Flip.
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