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THE MIXICOLOGIST.
Ale Sangaree.
(Use thin glass.)
Barspoonful sugar, a few drops lemon, little
·111ater to dissolve, one lump ice; pour ale in slowly.
3tir carefully, filling up with the ale. Serve with a
little nutmeg on top.
Porter Sangaree
(Use thin glass.)
Same as Ale Sangaree, using porter.
Whiskey Punch.
(Use lemonade-glass.)
Take quarter of a lemon, one barspoonful sugar,
little water; press the lemon; one jigger bourbon
or rye whiskey, fill glass with ice, two dashes rum;
shake well and strain into cool stem punch-glass,
add fruit. Two or three punches can be made in
large glass at the same time, first filling
~up
your
stem glasses with ice for as many as required. This
is one of the best ways to make a good whiskey
punch.
Old-fashioned Punch.
(Use medium-sized glass.)
Made with same ingredients as the foregoing, ex–
cepting to stir with spoon and serve with the ice in
same glass with a strainer or straws.