121 / 130
MIXER'S GUIDE
121
TANSEY AND WHISKY
Fill quart bottle one-third full of tansey sprigs.
Fill bottle
with whisky. Let stand for 3 days; then it is ready for use. Bottle
can be refilled' several times, or as long as the flavor of tansey
remains.
VERMOUTH FRAPPE
Use large bar glass.
One-half full of shaved ice.
One and one-half ponies of French Vermouth.
Fill up with seltzer water; stir with spoon and serve.
WHISKY AND BITTERS
Use whisky glass.
One small dash of Angostura bitters.
One drink of whisky.
WHISKY COBBLER
Use large bar glass.
Three dashes of raspberry syrup.
One and one-half tablespoonfuls of sugar.
Two wine glasses of good whisky.
Fill up with shaved ice; stir well; dress with slice of orange
and serve with straws.
WHISKY FLOAT
Prepare same as brandy float, substituting whisky for brandy.
WHISKY JULEP
Use large bar glass.
One tablespoonful of sugar.
One pony glass of water.
Place a few sprigs of mint in glass and mix all together until
flavor of mint is extracted.
Take out mint and add lYz wine
glasses of whisky. Fill glass with cracked ice and shake well. Insert
sprigs of mint in ice with stems downward. Ornament top with
- slice of orange, 1 slice of pineapple and berries in season; dash with
Jamaica rum; sift white sugar on top. Serve with straws.