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98
The Complete Buffet Guide, or
·BLUE BLAZER
(Use two silver-plated mugs.)
Small teaspoon powdered sugar dissolved
in
1 wine glass boil–
ing water.
1 Wine glass Scotch Whisky.
Put Whisky and boiling water in a mug. Light the liquor.
While blazing, mix by pouring four or five times from one mug
to the other.
If ·
rightly done, this will have the appearance of a
continuous stream of liquid fire. Serve in a small bar glass, with
a piece of twisted lemon peel.
BOOP-OOP-A-DOOP
2 ponies gin.
1 pony lime juice.
2 dashes bitters per cocktail.
Served in chilled Manhattan glass.
BRANDY FLOAT
Fill a pony glass with brandy; put a thin whisky glass over it,
rim down; reverse the· glasses, holding them tightly together so
as to keep the brandy in the pony glass; then fill the whisky
glass half-full of seltzer and draw out the pony glass carefully,
so as to leave the brandy floating on top of seltzer.
BRONX COCKTAIL
1 pony gin.
2 ponies vermouth (Italian).
1 pony orange juice.
Served in chilled cocktail glass.
BROWN'S COCKTAIL
Juice of
%
orange.
Teaspoonful of sugar.
1 pony vermouth.
2 ponies Dry gin.
Frappe well, serve in tall glass.
·BUFF
ALO
FIZZ
(Use large bar glass.)
%
a lemon; 1 barspoon powdered sugar;
t
jigger rye whisky;
%
jigger sherry wine; white of 1 egg; shake well, strain into
small fizz glass, fill with fizz, same as Swiss Ess, and serve with
slice of orange.