17 / 70
—
15
—
Fruits
should
be
kept
on
hand
with
which
to
trim
and
flavor
drinks
as
well
as to
attract
the
eyes
of
those
who
come
to
the
place.
It
is
hardly
worth
while
to
mention
fu
detail
every
article
that
would
be
found
useful
to
the
bar-tender,
and
we
will
therefore
pass
now
to
the
main
object
of
this
book
and
give
the
recipes
for
preparing
the
various
mixed
drinks
now
in
vogue.
LIST
OF
DRINKS.
MORNING
GLORY
FIZZ.
(Use
large
bar
glass.)
Half
tablespoouful
of
sugar;
-
Four
to
five
dashes
of
lemon
juice;
Three
to
four
dashes
of
absinthe;
Dissolved
well
with
little
water;
One
white
of
egg;
One
wine
glass
of
Scotch
whiskey;
Fill
the
glass
with
fine
shaved
ice;
shake
well;
strain
in
fancy
bar
glass;
fill
with
plain
soda
or
syphon
seltzer.
EGG
NOGG.
(Use
large
bar
glass.)
One
fresh
egg;
Half
tablespoon
sugar;
Fill
glass
with
shaved
ice;
One
pony
glass
St.
Croix
rum;