1 bottle Rum.
2 tablespoons Dr. Siegert's genuine Angostura Bitters.
10 Lemons.
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.
RAMOS GIN FIZZ--Country Club Style
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.
REMSEN COOLER
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.
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