15 / 92
ANGOSTURA GINGER ALE
r glass ginger ale
,1 dashes Angostura bitters.
ANGOSTURA GRAPE FRUIT
Cut the fruit in half, extract
the core or pithy substance in
the center with a sharp knife,
insert the knife around the in
ner edge of the peel and dis
engage the fruit from the peel
without removing the fruit or
breaking the peel, sprinkle
plentifully with powdered
sugar and dash the opening
caused by the removal of the
core with Angostura bitters.
Ice well before serving.
APOULINARIS LEMONADE
(Use large glass.)
One tablespoonful of powdered
sugar
Three lumps cracked ice
Juice of one lemon
One pint Apollinaris water.
Serve with straws.
APPLEJACK COCKTAIL
One dash Field's orange bitters
100% cider brandy
l< glass cracked ice, squeeze
a piece of lemon peel.
Stir up with spoon and strain
in cocktail glass.
Drop medium-sized olive in
glass and serve.
APPLEJACK SOUR
One teaspoon of sugar
Juice of one lemon
glass cracked ice
100% cider brandy.
Stir with spoon, strain in
glass, ornament with fruit in
season.
APPLE TODDY
(Use hot water, glass.)
I lump of sugar
I slice of lemon peel
Fill the glass % of boiling
water.
Fill up with apple brandy,
stir and grate nutmeg on top.
Serve with a spoon.
ARDSLEV COOLER
(Use large thin glass.)
Large piece of ice
Large spray of mint
loo% high and dry gin
I bottle imported ginger ale.
Drink with nose to mint.
15