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t4
WEHMAN
BROS.'
BARTENDE~lS'
GFIDE.
CUP- Champagn ; for a party. (Use a large punch bowl. )
Two wine-glasses of pinP>ipple syrup.
Four
to
six
spd~s
of green balm,
One quart of curacoa,
One pint of chartreuse (green),
One quart of fine old cognac,
One quart of tokay,
Fottr bottles of 11pollinaris,
Six oranges and two lemons, cut iu slices.
Stir up well together, let it stand two hours, strain it into
another bowl and add:
.
One-half pineapple, cut in slices,
Six bottles of nhampagne. ,
Place the bowl in ice, nnrl sweeten with a little sugar and
let it ferment. Stir u p well and serve.
CUP-Champagne, a la Ariadue.
One·bottle of cha mpagne,
.
One gill of amontillado,
Liquor glass of citronelle or maraschi no,
Juice and paring
of
an orange or lemon, rubbP<I in
sugar; verbina and cucumber ; sugar
to
taste. and a
bontle of seltzer water.
CUP- Claret.
One bot.tie of claret,
One-half pint of cnlrl wate·r,
One tablespoonful of powdered sugar,
One
tea~poonful
of powdered cinnamon cloves and
allspice! mixed,
'
,
'
One smal lemon.
· Mix the ingredients well uogether .
addi~g
the thin rind
of t.he lemon.