1 jigger Orange Bitters.
1 jigger Angostura Bitters.
4 Oranges, sliced.
2 Lemons, sliced.
1 ripe Pineapple, sliced and quartered.
4 tablespoonfuls Sugar.
1 bottle Apollinaris Water.
Place large square of Ice in bowl; dress with the Fruits and serve Julep in fancy Stem glass.
Polo Players’ Delight—Horse’s Neck\s+\d\d?
Use a tall, thin glass.
1 lump Ice.
1 jigger Sir Robert Burnette’s Old Tom Gin.
1 Cantrell & Cochran’s Ginger Ale.
Stir well and serve.
Pour in Pousse Cafe glass as follows:
1/6 glass Raspberry Syrup.
1/6 glass Maraschino.
1/6 glass Green Vanilla.
1/6 glass Curacao.
1/6 glass Yellow Chartreuse.
1/6 glass Brandy.
In preparing the above use a small Wineglass with spoon for pouring in each Cordial separately.
Be careful they do not mix together.
1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert’s genuine Angostura Bitters.
3 sweet Oranges.
2 pounds Powdered Sugar.
10 fresh Eggs.
Dissolve the Sugar in the Juice of the Lemons and
Oranges adding the
Rind of 1 Orange.
Strain through a Sieve into a bowl and add by degrees
the whites of the
Eggs beaten to a froth.
Place the bowl on Ice till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.
1 lump Ice.
1 dash Lemon Juice.
1 dash Orange Water.
White of Egg.
1 jigger Burnette’s Old Tom Gin.
1 teaspoonful Powdered Sugar.
1 pony Milk.
1 dash Seltzer Water.
Shake well; strain into Highball glass and serve.
Use a medium size Fizz glass.
Peel a Lemon as you would an Apple.
Place the Rind or Peeling into the Fizz glass.
2 or 3 lumps of Crystal Ice.
1 Wineglass of Remsen Scotch Whiskey.
Fill up the balance with Club Soda; stir up slowly with a spoon and serve.
In this country it is often the ease that people call a Remsen Cooler where they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is therefore the bartender’s duty to mix as desired.
Use a large Mixing glass; fill with Lump Ice.