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86
The Complete Buffet Guide, or
CIDER EGG NOGG.
(Use a large bar glass.)
1
fresh egg.
J4
tablespoonful of sugar.
3 or 4 small lumps or half glass of shaved ice.
Fill the glass with sweet cider.
Shak~
well and strain; grate a little nutmeg on
top.
This drink is a very pleasant one, and is popular
thoroughout the southern part of the country and it
is not intoxicating. Use the very best quality of
cider, as by using poor cider it is impossible to make
this drink palatable.
BRACE UP SARATOGA.
(Use large bar glass.)
1
tablespoonful of fine white sugar.
2
or 3 dashes of Boker's or Angostura bitters.
3 or 4 dashes of lime juice.
2
dashes of Absinthe.
l
fresh egg.
1
wine-glass of brandy.
2
small lumps of ice.
Shake thoroughly, strain into another glass and
fill with seltzer water.
COUPEREE.
(Use large bar glass.)
Take
1
)4
pony-glasses of brandy.
1
pony-glass r ed Curacoc1,.
Fill the glass
1-3
full of ice cream.