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BONNETT
COCKTAIL
Juice
of
one
lime
50%
Benedictine
50%
Italian
Vermouth
1
piece
of
ice
1
slice
of
pineapple.
Stir,
top
off
with
carbonic
and
serve.
BORNNS'
COCKTAIL
1
dash
brown
Curasao
50%
dry
gin
50%_
Italian
Vermouth.
Stir,
strain
and
serve.
BOSTON
COOLER
Peel
of
lemon
in
a
long
string;
fill
with
cracked
ice.
One
bottle
of
sarsarparilla
and
serve.
BOTTLE
OF
COCKTAILS
(For
parties.)
1
bottle
rye
whiskey
1
bottle
Italian
Vermouth
1
pony
glass
of
Curagao
1
pony
glass
of
Boker's
bitters
Mix
well
together
Funnel
J^
full
of
fine
ice.
Pass
liquor
through
ice
into
bottle.
Cork
well,
keep
on
ice
until
ready
to
serve.
BOWL
OF
EGG
NOGG
(For
parties.)
1
lb.
of
sugar
10
eggs.
Yolks
should
be
separated.
Beat
yolks
with
sugar
until
dissolved.
Pour
in
1
pt.
Martell
brandy
1
wine-glass
of
Jamaica
rum
3
qts.
of
rich
milk.
Mix
ingredients
well
with
a ladle
and
stir
continually
while
pouring
in
milk,
to
prevent
from
curdling.
Then
beat
whites
of
eggs
and
put
on
top
of
mixture.
Serve.
BRANDY
BURNED
WITH
PEACH
(Use
small
bar
glass.)
1
wine
glass
of
brandy
Yz
tablespoon
sugar
Burn
brandy
and
sugar
together
in
a
saucer.
Place
2
or
3
slices
dried
peach
in
a
hot
stem
glass;
pour
the
burned
liquid
over
it;
grate
a
little
nutmeg
over
it
and
serve.
This
is
a
Southern
concoction.
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