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Mix as follows:
c quarts of sweet wine
2 quarts of water
^ pounds of sugar
V2 wine glass of Angostura
bitters
4 lemons, juice only
6 oranges, juice only
I pound blanched almonds
I pound muscatel grapes
'/2 pound figs, cut up
V7. pound seedless raisins -
1I/3 dozen eggs, whites only
TURKISH SHERBET
(Use a punch bowl.)
I dozen cloves, a small piece
of cinnamon and a little
caramel coloring.
Make a hot syrup of the
sugar and water and pour it
over the raisins, cloves and cin
namon.
When cool, add orange and
lemon juice and wine. Strain
and freeze in the usual man
ner.
Take out the spices and add
the scalded raisins, figs, grapes
and almonds last.
TUXEDO COCKTAIL
Use mixing glass half full of
ice
I dash Maraschino
I dash of Absinthe
3 dashes Angostura bitters
V2 jigger Chappaz French
Vermouth
V2 Old Tom gin.
Stir well, strain »in cocktail
glass, add cherry and serve.
VANILLA PUNCH
(U.selarge bar glass.)
1 tablespoon of sugar, dissolved
in water
2 dashes Curacao
3 dashes lemon juice
I dash Genuine Angostura bit
ters
V2 jigger vanilla cordial
I jigger of Cognac brandy.
Stir well, fill up with ice,
trim with fruit, serve with
straws.
VAN ZANDT COCKTAIL
I dash apricot brandy
50% Chappaz French Ver
mouth
50% high & dry gin
Fill glass with ice.
Shake, strain and serve.
VERMOUTH FRAPPE
I dash Boker's bitters
100% Bailor Vermouth
Fill glass with ice.
Frappe, strain and serve.
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