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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