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THE MIXICOLOGIST.
Champagne Cocktail-(Plain.)
Put one lump cut-loaf sugar in small, thin lemon–
ade-glass, one or two dashes Schroeder's bitters, one
piece twisted lemon peel; p ut two or three small
lump~
of ice; fill with champagne; st ir gen t ly;
ser ve.
Champagne Julep.
Use thin lemonade-glass, one lump cut-loaf sugar,
two or three small lumps of ice, two sprigs mint
bruised slightly; pour in the champagne slowly;
stir gently until full; add seasonable fruits; serve.
Brandy Sour.
Fill mixing-glass two thi rds full of fine ice, juice
one quarter lemon, one clash Jamaica rum, one large
spoonful sugar; shake well; strain
111
punch-g lass;
add fruit.
Brandy Flip.
Fill mixing-glass two thirds full of fine ice, one
barspoonful sugar, one jigger brandy, one egg;
shake well ; strain in star champagne-glass, nutmeg
on top; serve.
Brandy and Soda.
Put two or three lumps ice in thin lemonade–
glass, one jigger brandy ; pour in one bottle of dub
soda.
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