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BARTENDER'S GUIDE.
Black Stripe.
A small bar
glass.
One wine-glass St. Croix mm or .Tanrnic<L.
One t ablespoon " New Orleans" molasses.
11
If
called fur in s ummer, stir iu about a tablespoon of
wate r and cool with fin e ice.
If
in th o winter, fill the glass with boilin g wate r, g rnting
a little nu tmeg on top, a nd SPtve.
Blue Blazer.
Half-ta blespoon s ugiu-, dissolved in a lit.tie hot wale r.
One wine-glass Scotch whis key.
Set the liquid on fire, and, whil e b lazing , pour three or
four t imes from one mug into another. This
will
give t he
appearance of a s tream of liqu id fi re.
Twist a piece of lemon peel on top wit h a little grat ed
nutmeg, and serve.
As this preparation requir"s s kill, it is quite rC'quis lie
that the amateur should practice wit h cold water at. first.
Brandy and Ginger
Ale.
A large bcir
glass.
Two
01·
three lumps ice.
One win<l-g lass b rnndy.
One bottle ginger alo.
Mix well together and s!'r ve.
The imported ginger is the best l o use as It not
011 ly
mixes better, but gives more saLi:;factlon.
Brandy
Cocktail .
Use
small
/Jar
glas.'I.
Take t hree or tour das hes nf g um s yrup.
Two das hes of bitters (13okn's or Angostura).
One wiue-glass of brandy.
On e
0 1·
t wo dashes of Cun1coa.
Fill the glass one-third full of s haved ice, shake up well
and strain into a cocktail glass. Twis t
o,
sma ll piece of
\CIT\On
rind iµ
i~
1.1tnq i:;erve,
·