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92- ;\f,\lDEN"S BLUS H . S. D.
Fill a t umbler wit!! chipped ice ; put in half a
teaspoonful of powdered sugar. a teaspoonful of
raspberry syrup ; squeeze halt a lemon in ; add half
a teaspoonful of absi nthe, half a wine-glassful of
Old T om gin ; shake well and strain off into
a
coloured glass, pulling a slice of lemon on top.
93-i\IAKHATTAN coc1-:TAIL. s. D.
Fill t umbler wi th chi pped ice; put in three or
fonr drops of Angostura bitters, ditto of p lain
syrup; add ha lf
a
liqueur-glassful of vermouth,
half wine-glassful of Scotch whiskey ; stir well with
spoon and pu t small piece of lemo n on top.
•
94.- :\TARTJ KEZ COCl<TJ\lL. S. D.
Take ha lf-pint t umbler half
full
chipped ice ; add
on<! dash Baker's bitter':. two dashes ma raschino,
pony of Old Tom gin, wine-glassful vermou th:
~hake
well, a nd sl rain into a large cocktail glass
~
serve with a slice of lemon ; if required sweet, add
two dashes of gum syrup.
95- :\IILK
PUNCH. L.
D.
Fill half-pint tumbler with chipped ice; put in
a teaspoonful of powdered sugar, ha lf wine-glassful
of brandy, a nd a liqueur-glassful of " L iquid Sun–
shine " rum ;
fill
up with new milk; shake well;
sprinkle
a
little nu tmeg on top, a nd serve with
!.
stra
"·s.
96-:\fILK
SELTZER. .....
D.
Ta ke a large soda glass and
fill
up half milk and
haH seltzer water.