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THE BISHOP & BABCOCK COMPANY.
SARATOGA COCKTAIL.
MIXING GLASS.—Half fill with ice, two
dashes Angostura, three dashes Maraschino, three
dashes pineapple syrup,one pony brandy,one pony
whiskey, one pony vermouth. Mix well, strain
into fancy glass, add one squirt champagne and
serve.
SARATOGA SOUR.
SMALL PUNCH GLASS.—Two lumps ice,one
bar spoon fine sugar, one bar spoon lemon juice,
one dnnk whiskey. Fill with seltzer and serve.
SAUTERNE COBBLER.
LARGE BAR GLASS.—^ teasjjoon fine sugar,
wineglass orchard syrup, stir in '4 wineglass
water, fill with ice, two wineglasses Sauterne.
Shake well, trim with fruit, serve with straws.
SAUTERNE PUNCH.
LARGE BAR GLASS.—1^ tablespoons fine
sugar, two slices orange, one slice lemon, fill with
fine ice, fill %vith Sauterne. Mix well, trim with
fruits, serve with straws.
SELTZER LEMONADE.
LARGE BAR GLASS.—One tablespoon fine su
gar, four dashes lemon juice, six lumps ice. Fill
glass with seltzer, Appolinaris or soda, stirring
with spoon. Serve with straws or strain.
SHANDY GAFF.
LARGE BAR GLASS.—Half each lager and
ginger ale, or ale and ginger ale.
aEVElAND,CHICAGO.ST.PAUL,NEW YORK.
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