Gin.

Shake well; strain into Cocktail glass and serve.

BOMBAY COCKTAIL

Use a Claret glass.

½ pony Olive Oil.

½ pony Vinegar.

½ pony Worcestershire Sauce.

Break one Ice Cold Egg into glass.

Add salt and Spanish Paprica and serve.

BENEDICTINE

Place an inverted Whiskey glass on the bar, set a Pony glass on it and fill up with Benedictine. Serve all liquors straight in this manner.

BEEF TEA

½ teaspoonful Beef Extract in small Bar glass.

Fill glass with Hot Water. Stir well while seasoning with Pepper, Salt and Celery Salt. Serve with small glass of Cracked Ice and spoon on the side.

BISHOP

1 teaspoonful Bar Sugar in large Bar glass.

2 dashes Lemon Juice with the Skin of Two Slices.

Fill glass ¾ full Shaved Ice.

1 dash Seltzer Water.

2 dashes Jamaica Rum.

Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with Straws.

BISHOP A LA PRUSSE

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.

BISMARCK

2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.

1 yolk of an Egg covered with Benedictine so as not to break the yolk.

½ Wineglass Kuemmel.

1 light dash Angostura Bitters.

The colors should be kept separate and great care exercised to prevent the ingredients from running together.

BIZZY IZZY HIGH BALL

Drop 1 piece of Ice into a Highball glass.

2 dashes Lemon Juice.

2 teaspoonfuls Pineapple Syrup.

½ jigger Sherry Wine.

½ jigger Rye or Bourbon Whiskey.

BLACK STRIPE

Pour Wineglass Santa Cruz or Jamaica Rum into a small Bar glass and add 1 tablespoonful of Molasses.

If to serve hot, fill glass with boiling Water and sprinkle Nutmeg on top.

If to serve cold, add ½ Wineglass Water. Stir well and fill up with Shaved Ice.

BLACK AND TAN PUNCH (For party of 10)

1 lb. white Sugar.

Juice of 6 Lemons.

1 quart Guinness Stout.

1 quart Champagne.

Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice cold. Serve in Punch glasses dressed with Fruit.

BLACKTHORNE COCKTAIL

Fill Mixing glass ⅔ full Shaved Ice.

¼ teaspoonful Lemon Juice.

1 teaspoonful Syrup.

½ jigger Vermouth.

½ Jigger Sloe Gin.

1 dash Angostura Bitters.

2 dashes Orange Bitters.

Stir; strain into Cocktail glass and serve.

BLACKTHORNE SOUR

Fill large Bar glass ⅔ full Shaved Ice.

4 dashes Lime or Lemon Juice.