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Recipesfor Mixing Fancy Drinks
For Carypton Frinks,sac pases 7a and 7b
CHAMPAGNE AND CLARET CUP
Use large punch bowl.
4 bottles of claret wine.
1 pint of curavao.
1 pint of slierry.
1 quart of French brandy
y, pint raspberry syrup.
3 jiggers Dr. Siegert's Genuine Angostura
Bitters.
4 oranges, sliced.
3 lemons, sliced.
3 bottles carbonated water.
2 bottles sweet soda.
Sweeten with granulated sugar; then let it
stand two hours; place large square of ice in
bowl; it is then fit for use. This will serve
thirty-five persons, using glass cups.
CHAMPAGNE COBBLER
Use medium sized thin glass.
K full of shaved ice.
1 teaspoon powdered sugar.
1 piece each of orange and lemon peel.
Fill with wine; decorate with berries, aiid
serve with straw. One quart of wine will
servefour or five peraons.
CHAMPAGNE COCKTAIL
Use tall thin glass.
1 lump of sugar.
2 dashes Dr. Siegert's Genuine Angostura
Bitters.
1 small lump of ice.
1 piece of twisted lemon peel.
Fillup glass with wine;stir up with aspoon,
and serve. One pint of wine will make three
drinks; one quart will make six cocktails.
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