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THE BISHOP & BABCOCK COMPANY.
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MORNING GLORY FIZZ.
LARGE BAR GLASS.—^ glass fine ice, mix
four dashes Absinthe in water, three dashes lime
juice, four dashes lemon juice, one tablespoon
sugar, white of one egg, one wineglass Scotch
whiskey. Shake well and strain. Fill glass with
vichy or seltzer and take at once or effect will be
lost.
NATIONAL GUARD PUNCH.
LARGE BAR GLASS.—One tablespoon fine
sugar, juice of
lemon, two dashes raspberry
S3-rup, fill with shaved ice, one wineglass brandy,
one wineglass sherry. Stir well, dash with Jamaica
rum, trim with fruits, serve with straws.
PEACH BLOW Fin.
LARGE FIZZ GLASS.—Make a plain fizz of
Old Tomgin, add three or four raspberriesmashed,
^2 drink of cream, and stir with seltzer.
PHILADELPHIA BOATING PUNCH.
LARGE BAR GLASS.—One tablespoon fine
sugar, two dashes lemon juice, two dashes lime
juice, water to dissolve. Fill with fine ice and add
one wineglass St. Croix rum, one pony brandy.
Mix well, trim with fruits, serve with straws.
PORT WINE COBBLER.
large bar glass.—Two teaspoons fine
sugar, one jjony Orchard brandy, water to dissolve.
Fill glass with shaved ice, add 1Yz wineglasses Port
wine. Mix well, trimwith fruits, serve with straws.
aEVELAND, CHICAGO. ST. PAUL, NEW YORK.
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