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THE
M IXI COT. OGIS'l'.
Champagne Cup.
Mix m punchbowl
1
quart champagne.
1
bottle club soda.
1
pony glass Curac;oa.
2
slices cucumber rind.
A few strawberries, if in season.
3 or 4 slices pineapple.
Serve in star champagne-g lasses.
Port Wine Sangaree.
Fill mix ing-glass half full of :fine ice.
1
barspoonful sugar.
1
piece lemon-peel.
I
jigger port wine.
Shake well, strain in
sta~
ch ampagne-glass, nut,
meg on top .
Whiskey, b randy, and g in in the same manner.
Half and Half. (Dublin Style.)
Fill ale-glass one half with -ale and the other with
stout.
Dripped Absinthe.
Put pony-g lass in mix ing-glass, :fill around with
fine ice, fill p ony with absinthe, drip about two
jiggers water through drip in absinthe, runn ing
over: the sides of pony. then t ak e out pony and stir;
strain in port-wine
gla~s.
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