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Plain Syrup (I quart quarts Champagne Syrup)
I quart 3 quarts Champagne Syrup.
Champagne Velvet.
One ounce crabapple syrup, 4 ounces orange cider, 1/2 ounce lime juice, dash of cream, 1½ glass shaved ice. Use tall frappe glass and fill up with Royal Ruby champagne from bottle, using a champagne tap to draw. Sell for 15 cents. The Royal Ruby champagne is non-intoxicating and may be made of 5 gallons expressed grape juice, I gallon pure apple cider, I ounce fruit acid, 8 pounds granulated sugar. Dissolve the sugar in the cider by stirring, cold, then mix with other ingredients and bottle by filling champagne quart bottles three-fourths full and charging with gas by the aid of a bottling attachment. Bottle quickly and keep in a cool place. If you have no bottling attachment, place in each bottle before pouring in the liquid 6 or 8 grains bitartrate of potassa. Cork quickly.
Checkerberry Syrup. (See Wintergreen Syrup.) Careless clerks should not be employed at the soda fountain. Absolute neatness in dress should be insisted upon.
Cherade.
One ounce American Cherry Syrup, 1/2 ounce American Orangeade Syrup, a dash of acid phosphate, a dash of angostura bitters in a mineral glass; fill dash of acid phosphate, a dash of angostura bitters in a mineral glass; fill with solid soda. Add a little shaved ice, I American Whole Cherry, and serve with a straw.
Cherry Blossom.
Prepare a syrup of 1½ dram cherry essence, 1½ dram strawberry essence, 2 drams vanilla extract, I dram solution citric acid, 32 ounces syrup, sufficient drams vanilla extract, I dram solution citric acid, 32 ounces syrup, sufficient cochineal color.
Use 1/1/2 ounces of the syrup to a 12-ounce glass, fill with finely shaved ice and then with carbonated water, stirring well and serving with straws.
Cherry Bon-Bon.
One small spoonful ice cream in fancy 8-ounce (stem) glass. Fill nearly full with (very fine) shaved ice. Pour 2 ounces cherry syrup over the ice. with (very fine) shaved ice. Pour 2 ounces cherry syrup over the ice. Top off with a thin layer of ice cream, and a maraschino cherry on top.
Cherry Bounce.
Serve in 12-ounce glass. Use shaker with small amount of cracked ice. Add 1 1/2 ounces American Red Cherry Syrup, 2 ounces plain cream, 1/4 1/2 ounces American Red Cherry Syrup, 2 ounces plain cream, 14 ounce brandy, I dash angostura bitters, I egg. Shake, strain, throw ice away. Fill glass nearly full of carbonated water, 1½ from the fine stream, pour quickly to shaker and back. Top with nutmeg, and serve with a straw. Cherry Bounce.