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The Complet.e Buffet Guide, or
GIN AND MILK.
(Use whisky glass.)
Put out a glass and, bar spoon with the bottle of
gin. allowing the customer to help himself; after he
has done so, fill up the
gl~s
with ice-cold milk. .
HARi-KARI.
(Use small bar glass.)
Make a whisky sour large enough to half
fill
a
brandy glass or tumbler when strained, and
fill
with
Apollinaris, Seltzer or Vichy to suit the party.
Dress with fruits in season.
BRANDY JULEP.
(Use small bar glass.)
Is made the same
as
Mint Julep, omitting the fancy
fixings, however.
CHAMPAGNE JULEP.
(Use large bar glass.)
r
tablespoonful white pulverized sugar.
1
sprig mint; press to extract the essence.
Pour the wine into the glass slowly, stirring gently
continually.
Dress with sliced orange, grapes and berries,
tastily
and serve.
·GIN JULEP.
(Use large bar glass.)
Fill with shaved ice.
J
tablespoonful powdered sugar.