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ANGOSTURA GRAPE F RUIT
Cut the fruit in half, extract the core or pithy substance in
the center with sharp knife, insert the knife around the inner
edge of the peel and disengage the fruit from the peel without
removing the fruit or breaking the peel; sprinkle plentifuJly with
powdered sugar and dash the openmg caused by the removal of
the core with Angostura Bitters. Ice well before serving.
ABSINTHE FRAPPE
Tkree·fourth s Absinthe.
One-fourth Anisette.
F ill glass with shaved ice, shake well with shaker, strain, fi ll
glass with carbonated water.
CLAR ET PUNCH
Take I teaspoonful of fine sugar._
I slice of lemon.
-
I slice of orange or pineapple (cut in quarters).
F ill the tumbler two-thirds full of ice, then pour in the
Claret until the glass is full, shake well and ornament with b er–
ries in season. Serve with a straw.
V{E ST INDIA COUPEREE
(Use Large Soda Glass)
T ake l
V.
pony glass of Whiskey.
J
pony glass of Maraschino or Curacao.
Fill the glass one-third full of Vanilla ice cream, mix thor–
oughly and fill the glass nearly full with plain soda. Grate a
little nutmeg on top and serve.
W H ISKEY SOUR
(Use Small Bar Glass)
T ake 1 large teaspoonful of powdered white sugar, dissolve
in a little Seltzer or Apoll inaris •Yater.
T he juice of half a lemon.
1 wine glass of Bourbon or
Rye
W hiskey.
F ill the glass full of shaved ice, sbake up and strain into a
Claret glass. Ornament with berries.
I
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