Posts Tagged ‘port’

Coffee Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

1 fresh Egg.
1 teaspoonful Bar Sugar.
1 jigger Port Wine.
1 pony Brandy.

Shake; strain into medium thin glass; grate Nutmeg on top and serve.

Country Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

1 teaspoonful Bar Sugar.
1 pony Brandy.
1 jigger Port Wine.
1 Egg.

Shake well; strain into thin glass; grate Nutmeg on top and serve.

California Sherry Cobbler

Wednesday, December 31st, 1969

1 pony of Pineapple Syrup in large Bar glass.
2 jiggers California Sherry.

Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a little Port Wine on top and serve with Straws.

Chocolate Punch

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

1 teaspoonful Bar Sugar.
¼ jigger Curacoa.
1 jigger Port Wine.
1 Egg.

Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on top and serve.

Bishop a la Prusse

Wednesday, December 31st, 1969

Before a Fire or in a Hot Oven roast 6 large Oranges until they are of a light brown color, and then place them in a deep dish and scatter over them ½ lb. of Granulated Sugar and pour on 1 pint of Port or Claret Wine. Then cover the dish and set aside for 24 hours before the time to serve.

When about ready for the service, set the dish in boiling water; press the Juice from the Oranges with a large spoon or wooden potato masher and strain the Juice through a fine seive or cheese cloth. Then boil 1 pint of Port or Claret and mix it with the Strained Juice.

Serve in stem Claret glasses while warm. A little Nutmeg on top improves the drink, but should not be added unless requested by customer or guest.