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HOW TO MIX THEM
9
Anisette,
~
pony.
Pour in i ce water, stfr slowly wi t h
spoon and serv e.
Ale, Mulled (or Hot).
Q
Fill a p ewter · mug with ale, h eat a n
iron to a white heat, immerse it slowly
!::
and do not allow the ale to overtlow
the mug. Then serve.
F
''Arf
and
Arf,''
or Black and Tan.
Use ale glass or bar mug a nd
£]]
C
with half porter and half ale; or half
old and half new ale, or porter and
l:i
stout with ale, as the customer may
-"
prefer.
J
A
C ASE OF
ALE
Astringent.
Port wine, 2-3 wineglass.
Jamaica ginger, 5 clashes.
French brandy to £11 the glass.
.
Stir gently with spoon, sprinkle a li t·
tle nutmeg on top and serve.
Auditorium Cooler.
Use l arge bar glass.
Lemon juice, 1 lemon.
White sugar, 1 teaspoonful.
Ginger ale, cold, 1 bottle.
Stir, decorate with berries and
fl'uH
and serve.
1·K
L
0
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