CHAMPAGNE VELVET
Fill Goblet 1/2 full ice-cold Champagne. Fill up balance of Goblet with
ice-cold Porter. Stir and serve.
CHOCOLATE PUNCH
Fill large Bar glass 2/3 full Shaved Ice.
1 teaspoonful Bar Sugar.
1/4 jigger Curacoa.
1 jigger Port Wine.
1 Egg.
Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on
top and serve.
CIDER EGGNOG
Into a large Bar glass break a fresh Egg.
1 teaspoonful Sugar.
4 lumps Cracked Ice.
Fill up with Sweet Cider.
Shake; strain into tall, thin glass and serve with grated Nutmeg on top.
CLARET AND ICE
4 lumps Ice in medium size Mineral Water glass.
Fill up with Claret and serve.
CLARET COBBLER
Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
2 jiggers Claret.
Fill up with Shaved Ice and serve with Straws.
CLARET CUP (2-gallon mixture)
For mixing use a large Punch bowl or other suitable vessel of glass or
porcelain lined.
6 Oranges, sliced.
3 Lemons, sliced.
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