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Beverages
—
A
Icoholic
Kola
^
1.
—
Fluid
extract
kola,
1
fl.oz.;
elixir
coca,
2
fl.oz.;
ex-
tract
vanilla,
2
fl.dr.;
essence
rose,
2
fl.dr.;
essence
cinna-
mon,
2
fl.dr.;
syrup,
to
make
2
pt.
2.
—
Powdered
kola,
2
oz.;
glycerine,
14
fl.dr.;
alcohol,
10
fl.dr.;
alcohol,
10
fl.dr.;
cinnamon
water,
6
fl.oz.;
essence
vanilla,
1
fl.dr.;
tincture
orange,
1
fl.oz.;
syrup,
5
fl.oz.
Macerate
for
a
week,
and
then
filter.
3.
—
Kola
nuts,
roasted,
1
oz.;
essence
vanilla,
1
dr.;
syrup,
2
oz.;
sherry
wine,
to
make
1
pt.
4.
—
Roasted
kola,
No.
20,
powdered,
1
part;
sherry
wine,
50
parts.
Macerate
for
a
week,
express,
and
after
allowing
the
product
to
stand
several
days,
filter.
If
a
sweet
wine
is
desired,
replace
2
parts
of
the
sherry
wine
by
the
same
quantity
of
sugar.
It
is
preferable
to
employ
detannated
sherry
wine,
for
the reason
that
the
tannin
contained
in
ordinary
sherry
wine
is
apt
to
gradually
pre-
cipitate
the
proximate
principles
of
the
kola
in
the
finished
wine;
and
thus
the
latter
is
likely
to
become
progressively
weaker
with
age.
5.
—
Shaved
ice,
J^
glassful;
kola
wine,
calisaya
elixir,
ginger
ale
syrup,
of
each J^
oz.;
liquid
phosphate,
three
dashes;
plain
soda,
1
glassful,
using
both
streams.
Stir
and
serve.
Manhattan
Cocktail
Vermouth,
J£
wineglassful;
whiskey,
H
wineglassful;
simple
syrup,
30
drops;
Angostura
bitters,
10
drops;
Curacoa,
6
drops;
a
little
shaved
ice;
lemon
peel,
1
small
strip.
Put
all
the
ingredients,
except the
lemon
rind,
into
a
large
tumbler,
cover
the
top
closely,
shake
well,
and
strain
into
a
wineglass.
Place
the
strip
of
lemon
peel
on
the
top,
and
serve.
Martini
Cocktail
Good,
unsweetened
gin,
J^
wineglassful;
Italian
ver-
mouth,
3^
wineglassful;
rock-candy
syrup,
6
drops;
orange
bitters,
12
drops;
lemon
peel,
1
small
piece;
206