Beverages
—
Alcoholic
pour
into
glass
that
contains
the
syrup,
and
serve.
Claret
is
a
flavor
that
lends
itself
specially
well
to
blends
and
mixtures,
like
claret
mint,
claret
lemonade,
claret
pine-
apple,
etc.
Coca
1.
—
Coca
wine,
1
oz.;
calisaya
elixir,
1
oz.;
orange
syrup,
6
oz.
2.—
Coca
wine,
1
oz.;
orange
syrup,
3
oz.
3.
—
Fluid
extract
coca,
2
oz.;
fuller's
earth,
J^
oz.
Mix,
then
add:
Claret
wine,
24
oz.;
port
wine
4
oz.;
simple
syrup,
3
oz.
Mix,
and
filter.
4.
Cognac.
—
Wine
of
coca,
1
pt.;
pure
cognac
brandy,
8
oz.;
strong
extract
of
vanilla,
2
oz.;
strong
extract
of
rose,
1 oz.;
cane
sugar
or
rock
candy
syrup,
enough
to
make
1
gal.
5.
White
Wine.
—
Wine
of
coca,
1
pt.;
old
white
wine
2
pt.;
cane
sugar
or
rock
candy
syrup,
5
pt.
Coffee
Coffee
syrup,
2
oz.;
brandy,
4
dr.;
cream,
2
oz.;
1
egg.
Cups
Apple.
—
Slice
3
or
4
large
apples,
without
paring,
barely
cover
them
with
boiling
water,
and
let
the
water
stand
covered
until
cold.
Strain,
add
1
pt.
of
cider
sweeten
to
taste,
pour
over
crushed
ice,
and
serve.
Bacchus.
—
Champagne,
%
bottle;
sherry,
J^
pt.;
brandy,
j^
pt.;
noyau,
1
liqueur
glass;
castor
sugar,
1
tablespoonful;
seltzer
or
soda
water,
1
bottle;
a few
balm
leaves;
ice.
Put
the
champagne,
sherry,
brandy,
noyau,
sugar
and
balm
leaves
into
a
jug,
let
it
stand
for
a
few
minutes,
then
add
a few
pieces
of
ice
and
the
mineral
water,
and
serve
at
once.
Burgundy.
—
Burgundy,
1
bottle;
port,
J^
bottle;
soda
water,
2
bottles;
chartreuse,
1
liqueur
glass;
juice
of
2
oranges;
juice
of
1
lemon;
a
few
thin
slices
of
cucumber;
1 or
2
sprigs of
fresh
lemon
thyme;
1
tablespoonful
of
200