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THE MIXICOLOGIST.
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To Frappe Champagne.
Place the bottle in the champagne pail, fill with
fine ice and salt; whirl or t wist the bottle several
times, and it will become almost frozen.
High Ball.
Put in thin ale-g lass one lump of ice ; fill with
syphon seltzer to within a n inch of the top, then
float one h alf jigger brandy or whiskey.
Whiskey and Mint.
Put in barglass one lump cut-loa f sugar, enough
water to dissolve , one or t wo sprigs mint; mash
s ugar and mint together; serve same as plain whis–
key, leaving barspoon in g lass.
Gin Crust.
(Use small barglass.)
Gin crust is made like the brandy crust, using
g in ins tead of brandy .
Brandy Daisy.
(Use small b arglass.)
T ak e 3 or 4 clashes of g um syrup .
2
or 3 clashes of Curai;oa cordial.
The juice of h alf a small lemon.
r small wineg lass of brandy.
2
clash es of J amaica rum.
Fill gla<ss on e third full of shaved ice.
Shake well, strain into a large cocktail-glass, and
fill up with Seltzer water from a syphon.
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