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WEHMAN'S BAETENDEES' GUIDE.
Vermoutli Frappe.—(Uae a large bar glaaa.j
1)4 pony French Vermouth.
^ glass flUed with shaved ice.
Fill up with cold Seltzer water.
Knickerbocker,—(Use a small bar gla*».)
)4 a Lime or small Lemon.
3tea-spoonfuls of.Easpberry Syrup.
1 wine glass of Santa Cruz Eum.
3 dashes of Curacoa.
Squeeze out the juice of the lime or lemon into the glass, add
the rind and the other materials. Fill the glass one-third full
of fine ice, shake up weli, and strain into a cocktaii glass.
If not sufficiently sweet, add a little more syrup.
Knickerbein.—(Use a sherry wine glass.)
j/j of a wine glass of Vanilla Cordial.
1 yolk of Egg,which carefully cover with Benedictine. '
K wine giass of Kummel.
2drops Angostura or Boker's Bitters.
The same ruie is here applied as in making Pousse Cafe, viz.:
Keep coiors separate and the different portions from running
into each other.
Brunswick Cooler.—(Uae a large bar glass.)
Juice of 1 Lemon.
J4 tabie-spoon powdered Sugar.
1 bottie cold Ginger Ale.
Stir well; dress with fruit, and serve.
Bocky Mountain Cooler.
1 Egg beaten up.
yi table-spoon powdered Sugar.
"
Juice of 1 small Lemon.
Add cider, stir weli, grate a little nutmeg on top, if desired.
Pcacliand Honey.—fUse a small bar glass.)
1 table-spoon Honey.
1 wine glass Peach Brandy,
Stir well with a spoon, and serve.
I