1902 Fancy Drinks by the Bishop and Babcock Company

THE BISHOP & BABCOCK COMPANY.

EGG MILK PUNCH.

I/ARG^ AI<E GLASS.—One egg, three tea

spoons fine sugar,fill half full ice, one •wineglass

brandy, one pony St. Croix rum,fill

■with milk,

shake well and strain into large bar glass, grating

nutmeg on top.

EGG NOGGS.

LARGE BAR GLASS.—One ■tablespoon sugar,

one egg, one wineglass whiskey or two ■wineglasses

sherry, ^ glass shaved ice, fill with milk, shake

well, strain and grate nutmeg on top.

Or, LARGE BAR GLASS.—One tablespoon

sugar, one tablespoon cold water, one egg, ^ glass

fine ice, one wineglass best brandy, one pony rum

or one wineglass sherry. Shake well, strain and

grate nutmeg on top.

EGG SOUR.

SMALL BAR GLASS.—Three lumps ice, one

tablespoon fine sugar, one egg, juice of a lemon.

Shake well, grate nutmeg on top and serve with a

straw.

FEDORA.

LARGE BAR GLASS.—One pony best brandy,

one pony Curacoa, pony Jamaica rum, one table

spoon sugar dissolved in water, one snce. lemon.

Fill with fine ice, shake well, trim ■with fruit and

serve ■with straws.

FOREST CITY COOLER.

TOM COLLINS GLASS—Three luinps ice, rind

of one lemon, onedrinkwhiskey. Fill■witiimported

Ginger Ale, stirring at same time gently.