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MIXER'S GUIDE
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CHAMPAGNE COCKTAIL
One lump of sugar in tall, thin glass, one small piece of ice, two
dashes of Angosmra bitters, one piece twisted lemon peel.
Fill up with champagne; stir and serve.
CHAMPAGNE FRAPPE
Put bottle in a champagne cooler and pack around it finely shaved
ice and salt. Twirl the bottle until it is almost frozen, then it will be
ready to serve.
CHAMPAGNE VELVET
For this drink a bottle of champagne and a bottle of porter (both
cold) must be used. Fill the goblet half full of porter and balance
with champagne, stir with spoon slowly and carefully.
CLARET COBBLER
One teaspoonful of sugar.
Two slices of orange.
Two slices of lemon.
One-half glass of cracked ice.
Stir well with spoon, ornament with fruits in season, serve with
straws.
CLARET CUP
Large bar glass.—One teaspoon fine sugar, one piece lemon peel,
three dashes Sherry, two wine glasses Claret, one wine glass soda.
Stir thoroughly and strain.
CLARET FLIP
Use large bar glass, one-half full of shaved ice, two teaspoonfuls of
fine sugar dissolved in a little water, one egg broken in, one and one-
half wine glasses of claret wine.
Shake well; strain into punch glass; grate nutmeg on top and serve.