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THE MIXICOLOGIS'l'.
Whiskey Daisy.
(Use small b arglass.)
T ake 3 dashes of gum syrup.
2
dashes syrup.
The juice of half a small lemon.
1
wineglass of bourbon or r ye whiskey.
Fill glass one third full of sh aved ice.
Shake well , strain into a large cocktail-glass, and
fill up with Seltzer, Apollinaris or Imperi al water.
Gin
Daisy.
in same manner as whisk ey, only using g in.
Beef Tea.
Put a barspoonful of the extract in a hot cup;
add salt, pepper and celery salt; fill the cup w ith
hot water, stir well, adding a fevv drops \Vo rcest er–
shire sauce and a few drops of old sherry . Serve
with fine ice in glass on side.
Remsen Cooler.
Pare the rind from a lemon, leav ing the r ind
whole ; put it in a large punch-glass with two or
three small lumps ice and a jigger Old Tom g in;
fill up with plain soda.
Big
4 Mint Julep.
(Use lar ge thin gl ass.)
Put some mint in glass; add a barspoonful .powd–
ered sugar; dissolve; don 't crush the mint; put in