Mixed
Drinks
3.
Phosphate.
—
Champagne
syrup,
1
oz.;
phosphate,
three
dashes;
orange
cider,
2
oz.;
add
a
dash
of
cream,
and
stir
while
filling
with
hot
soda.
Cherry
Bounce
1.—
To
6
gal.
cherry
juice
add:
80%
spirit,
15
gal.;
Catalonia
or
Marseilles
wine,
15
gal.;
essence
noyau
1}^
oz.;
cinnamon,
ground,
and
infused
in
J4
gal.
of
water,
J4
lb.;
cloves,
ground,
and
infused
in
34
gal-
of
water,
34
lb.;
mace,
infused
in
J^
pt.
95%
alcohol,
%
oz.
Mix
all
the
above
ingredients
in
a
clean
barrel,
and add
30
gal.
sugar
syrup,
13°
Reaumur.
Stir
up
all
the
ingredients
well
together,
and
filter
after
4
or
5
days.
Make
the
color
a
little
darker
with
sugar
coloring,
and
to give
a
good
shade
add
a
little
archil.
2.
—
Cherries,
12
lb.;
to
each
gal.
of
juice
obtained
from
them
allow
4
lb.
of
sugar;
ground
mace,
J^
teaspoonful;
ground
allspice,
34
teaspoonful;
brandy,
1
qt.;
rum,
1
qt.
Remove
the
stones,
place
the
fruit
in
a
large
jar,
and
stand
the
jar
in
a
saucepan
containing
boiling
water.
Cook
gently
until
all
the
juice
is
extracted,
strain
it,
and
measure
it
into
a
preserving
pan.
Add
sugar,
mace
and
allspice
in
the
proportions
stated
above,
and
simmer
the
ingredients
until
the
scum
ceases
to
rise.
When
cold
add
the
spirits,
and
bottle
for
use.
Claret
1.
—
To
1
qt.
of
orangeade
add
a
bottle
of
claret,
and
freeze
as
for
iced
coffee.
2.
—
Make
syrup
as
egg
phosphate, only
use
claret
syrup.
One
ounce
of
the
wine
may
be
added
if
desired.
3.
—
Make
an
egg
phosphate
in
the usual
manner,
and
add
1
tablespoonful
of
claret
before
serving.
4.
—
Use
claret
concentrated
syrup,
diluting
1
qt.
con-
centrated
syrup
with
3
qt.
plain
syrup.
Put
into
a
phos-
phate
glass
ljis
oz.
fountain
syrup,
add
a
dash
of
phos-
phate,
draw
soda
of
sufficient
quantity
into
another
glass,
199