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THE MIXICOLOGIST.
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Benedictine.
Served in the same manner as pony brandy. All
Liquers served in same style except pousse-cafe.
Golden Slipper.
Put in bell-shape claret-glass half jigger yellow
Chartreuse, yolk of one egg, fill with Kirscli Wasser.
To Serve Champagne.
Place the required number of Champagne-glasses
on the bar filled with fine ice; take wine carefully
from the ice and place on bar; remove the wire
from the cork with nippers; if corded, be sure and
cut all clean from neck of bottle and cork; while
doing this do not remove the bottle from the bar;
when done, pull the cork about one third out, wipe
the lip of the bottle carefully vv.ith a clean napkin or
towel, throw the ice from the champagne-glasses
and draw the cork slowly; pour a little wine in
each glass, then commence again with the first and
pour as much as you can without having the foam
run over the sides; continue this until all the glasses
are filled. Always leave the bottle on the bar with
the cork by its side or on the
top
of the bottle until
the entire party have finished their wine.
Bowl
of Claret Punch.
Four bottles of Claret. Dissolve in sufficient
water 3 tablespoonfuls of powdered sugar for each