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OLD WALDORF BAR BOOK-AMENDMENTS
OLD NAVY
One quart Jamaica Rum
PUNCH
One pint Brandy
Three pints Champagne
Two-thirds pint Lemon Juice
One and one-half pounds Sugar
Juice of three Oranges
One gill Peach Brandy
MISCELLANEOUS
BLACK STRIPE
CLARET CUP
AUX CERISES
EGG-NOG
BALTIMORE
Dissolve teaspoon Honey in little
hot Water
Cool; add three lumps Ice
Half glass Jamaica Rum
Fill with cold Water
Grate Nutmeg on top
(Same as a hot drink made by
using boiling Water)
Crush pound of red or black Cher–
ries
Cover with quarter bottle Jamaica
Rum
Let stand several hours in cool
place
Add two bottles Claret (or three)
One sliced Orange; thin Lemon
Peel
Ice; add aerated Water
0.ue fresh Egg
One teaspoon plain Syrup
Quarter glass Madeira