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WEH M/\ N BROS. ' BARTF."DBRS• GUI DE.
23
CUP- Burgundy,
F!ll a gl.ass pi\,Ch er one-tourth full of c1'ncked ice,
Su<or eigh t pieces of cut sugar
·
One
lerr:.on, sliced,
' .
One 0111n ge, Bliced,
1
F ou r
slic~s
of pineapple,
One pon y of cognac brandy,
One pony of a ll'icotine,
One pony of curacoa,
One qua rt of bnrguncl y,
One pint of a pollln a ris.
Mix t hornngbly, adding the thin rind of
'a
cu::nmber.
Dr.:&! wi th f ruit a nd serve in fancy stem glasses.
CUP- CambTidge Claret.
One bottle of cla ret., \
One-ha lf bottle of sherry:
I
CU P;-Cider, No. 1.
T"'O
q11n.r ts of
cider,
One-h1.Ll
f
gill of curncon.,
One-half gill .of branrl y,
One-qua r ter pound of loaf sugar,
Rind a nd j uice of one lemon rubbed in the sugar,
One slice of en cumber.
P our one-h alf pin t of boiling wnt.er on the snear ·\when it is
dissolved a nd cool, a<l::! th e brand y, encumber, iquor, a nd
juice ; in a fe w minutes ad9- the cider a nd ice ; use a t once.
CUP- Cider, No.
2-
0ne pint of cider,
.
One wine-glass of sh erry,
One wine-glass o t b.ra ncly,
One wi ne.glass of curacoa.,.
One piece of Ice,
One-ha lf of a n oran ge, th e rind of a lem on, and a
little: su gn.r t•• ta sre.
Grate a lit tle nut.meg on top.