57 / 68
CONEY ISLE 19
~4
cream top, 74 Absinthe, 74Curacao,
*
Chartreuse.
FORGETMENOT
27
1/5 Chartreuse, 1/ 5 Maraschino, 1/ 5 Brandy, 1/ 5 Cream
Top, 1/ 5 Curacao.
SWEET MARIE 92
1/ 5 Cream top, 1/ 5 Benedictine, 1/ 5 Curacao, 1/5 Brandy,
1/ 5 Chartreuse.
DIAMOND LIL 20
1/ 5 Grenadine, 1/ 5 Curacao, 1/ 5 Rum, 1/ 5 Absinthe, 1/5
Creme Yvette.
'
MILADY 53
*
benedictine,
*
Chartreuse, 74 cream top; 74 absinthe.
ASTORIA QUEEN 90
~4
jigger cream top,
;4
jigger maraschino,
;4
jigger
curacao,
~4
jigger Brandy.
.
ANGOSTURA BITTERS
Mix! 3
fl.
oz. Angostura wine bitters with one gallon of
pure good aged Sherry Wine, add 2
fl.
oz. Glycerine C. P.
mix thoroughly. These bitters contain over 15 different
herbs, spices, etc. (Buy Glycerine and Bitters at any
prescription drug store.)
DAMIANA WINE BITTERS
Mix one gallon of Sherry wine with 4
fl.
oz. Damiana
wine bitters. Mix thoroughly, keep cold always.
ORANGE BITTERS
Mix 4
fl.
oz. of aromatic extract with one gallon of
white bordeaux wine and 2 oz. Glyerine C. P. Little more
orange bitter can be added if desired.
SWEET ORANGE BITTERS
Simple syrup one quart,
; 2
oz. of Citric acid, 2
fl.
oz.
soluble bitter orange essence,
~2
fl.
oz. liquid Saffron. Mix
and keep cold.
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