28 / 100
30
69- GIX
SOUR.
S. D.
Fill the t umbler with chipped ice; put in half a
teaspoonful of powdered sugar and a tC'aspoonful
of raspberry syrup; squeeze into the tumbler h3lf
a
lemon ; add
half
a wine-glassful of gi n, and st rain
off,
putting a
small
piece of lemon peel on top.
70.-GIN
SWIZZLE. S.
D.
Same as No.
27,
substituting gin for brancly.
71-GIN
TWIST.
S . D.
Take a wine glass; put in a small piece of ice, a
t easpoonful of strawbetry syrup and ha!{ a
tca–
spoon.ful of lemon juice; fill up with Old Tom gi n,
then pare half a lemon, twis t , and drop in .
72-GOLDEK FIZZ. L. D.
F ill
a half-pint t umbler with chipped ice; put in
a teaspoonful of powclered sugar ; squeeze half
a
lemon in ; add half
a
wiue-glassful of Old Tom
giu, the yolk of an egg; shake well ; fill up with
soda-water, a nd serve with straws.
73-HOT AMERICAN" PUNCll.
Take a punch bowl ; p ut
in
a q ua r ter pound of
loaf sugar, t he juice of a lemon ; then add half
a
pint of brandy and ha lf a pint of" Liquid Sunshine"
rum ; then set light to this ; next ma ke a n infusion
of green tea, one ou nce to a q uart a nd
a
half of water ;
pour the tea gently into the bowl, and add the rind
of half a lemon. The compound must be served
flaming, and will be found sufficient for a party of
fifteen•
•