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WE HMAN BRUS.' l;ARTENDE RS ' Gl IDE.
JULEP- Pineapple. (Fora partyofsix.) .
The juke
1tf
two
ora nj?eS,
One g ill of raspb.,l'l'.I' sr r up,
One g ill <•f murascbino,
One gill of Old Tom g in,
One quart bott le of spa rkling mo•elle,
One r ipe pineapple, peeled, s liced a 11d cut np.
P ut a ll the materia ls in a glass bowl ; ice, and serve in fla r
g-IHsses,
ornamented
wit,h
bcjr-l"i ~s
in
s~a.son.
JULEP-Rum. (Use a large bar glass.)
:>arne
a.s
Mint Julep, s ubstit uting 8t. Croix or Santa Cr nz
rnm for brandy.
JU LEP_!Whi1key. (Use a large bar glass.) ·
Same as Mint J'ulep, su bstituting whiskey for brandy.,
KNICKERBEIN. (Use a sherry wine-glass.)
One-third of a wi ne-gle.ss of \'1tnilla cord ia l,
Tbe yolk
a(
one egg, w hich carefully cover wirh
benedictine.
One-thtrd wine-glass of knemmel,
.
Two drops of angost ur11. or Boker's bitters .
.Keep colors separa te and the different portions from r nn.
n111g into each <Jther .
·
KNICKERBOCKER. (Use a small bar glass.)
One~half
a lime or sm all lemon,.
Three t easpoonfuls of r·as;.:,berry •:vru p,
One wine-glass of San ta Cruz or St. Croix r um,
Three dashes of curacn11..
h
Sq~eeze
out the juice of the Jiwe or lemon Into the g lass, add
t
e rmrl
a~d
the other ma.ter iA Is. !!'ill tye gln•s one-third
full of fine ice, shake u p well. a nd stra iu iuto a cocktail glass.