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1 can pineapple.
4 oranges, sliced,
3lemons,sliced.
3 wine glasses abricotine.
2 wine glasses cura9ao.
3 jiggers Dr. Siegert's Genuine Angostura
Bitters.
2 quart bottles mineral water.
4 quart bottles of claret.
Let this mixture stand ^abqut four hours;
then put a large piece of ice in bowl; add 2
quarts champagne, or other sparkling wine;
deeorate the ice with fruits, and serve in
champagne glasses.
CLARET LEMONADE
(Use a large bar glass.)
tablespoonful of sugar.^
6 to 8 dashes of lemon juice.
Fill tumbler nearly full with fine-shaved
Ice. and the balance with watep shake up
well with a shaker, ornament with fruits in
season and top it off with
1 dash Dr. Siegert's Genuine Angostura
Bitters.
., ,
H glass of claret wme; be careful to have
the claret flowing on top of lemonade, and
■erve with a straw.
CLARET PUNCH
Use large bar gloss, ^ full fine ice.
1 tablespoon sugar.
3 or 4 dashes lemon juice.
2 wine glasses claret.
Shake well; strain in thin glass; dash with
seltzer; dress with fruits, and servo with
itrawB.
CLOVER CLUB COCKTAIL
14 French Vermouth.
HDry Gin.
1 teaspoon Grcnadme or raspberry syrup.
White of one egg.
^ teaspoon sugar.
^ teaspoon lemon juice; cracked ice.
Shake in shaker and serve in wine glass,
adding one dasb of ANOosTUHi Bitters
on top.