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78
Th_e Complete Buffet Guide,
'01'
}(
gill of Jamaica rum.
x
bottle of French brandy.
6 bottles of champagne.
4 bottles of Tokay.
2
bottles of Madeira. ·
4 bottles of Chateau Margaux.
And mix this well with a ladle, then strain through
a sieve into a clean bowl and surround the bowl with
ice , and dress the edge with some leaves and fruit
and ornament the punch in a fancy manner with
grapes, oranges, pineapple and strawberries.
SARATOGA COCKTAIL.
(Use small bar glass.)
2
dashes Angostura or Boker's bitters.
3 small lumps of ice.
x
pony of brandy.
x
pony of whisky.
1
pony of vermouth.
Shake up well, and then strain into a claret glass
and
serve with a slice of lemon.
COCKTAIL COFFEE.
(Use large bar glass.)
1
teaspoonful of powdered white sugar.
I
fresh egg.
1
large wine-glass of Port wine.
1
pony best brandy.
2
or 3 lumps of ice.
Break the egg into the glass, put in the sugar,
and
lastly the Port wine, brandy and ice.