193 / 274
— 193 —
^ gallon of water;
6 bottles of ISTordhauser brantwein;
1 gill of euragoa.
Stir up well with a punch ladle, and surround the
bowl with ice, and serve in a wine glass.
JAPANESE COCKTAIL.
(Use a large bar glass.)
f glass of shaved ice;
g or 3 dashes of orgeat syrup;
g or 3 dashes of bitters (Boker's genuine only);
g dashes of maraschino;
1 glass of eau celeste (Himmels Wasser).
Mix well with a spoon and strain it into a fancy tock-
tail glass, putting in a medium-sized olive, twist a piece
of lemon peel on top, and serve.
BEEF TEA.
(Use a hot water glass.)
i teasponful of the best beef extract; fill the glass
with hot water; stir up well with a spoon, and hand
this to the customer, place pepper, salt and celery salt
handy, and if the customer should require it, put in a
small quantity of sherry wine or brandy, for which
there should be an extra charge.
SARATOGA COCKTAIL.
(Use a large bar glass.)
f glass of fine shaved ice;
g or 3 dashes of pineapple syrup;
g or 3 dashes of bitters (Boker's genuine only);
g or 3 dashes of maraschino (di Zara);
f glass of old brandy (Martell);