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MODERN AMERIC1\.N DRINKS.
dash Peyschaud bitters, two dash es gum-syrup, one
jigger whiskey; serve with a small bar-spoon in
the glass.
Cider Nectar.
A long thin glass half-full fine ice, one and a half
jiggers cider, half a jigger brandy, half a jigger
shei'ry; a tablespoonful gum-syrup; mix well with
' spoon, fill with seltzer, trim with fruit. Sip with
straws.
Port Wine Negus.
This is simply a hot port. Take one lump of
sugar in a hot-drink glass, add one jigger port
wine, fill with hot water; mix, grate nutmeg on
top.
Sherry Wine Negus.
Prepare same as Port Wine Negus, using sherry
in place of port wine.
Orangeade.
The juice of half a juicy orange, tbe juice of a
quarter of a lemon, half a tablespoonful fine sugar;
put in a mixing-glass, fill half-full fine ice, fill
with cold .water. Mix well, serve with straws in
a long thin glass, trim with fruit.
Cafe Parfait.
Three lumps of ice in a mixing-glass, add one
jigger strong coffee, three jiggers pure cream, half