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BARTENDER'S GUIDE.
Gin Julep.
A large bar glasa.
Fill with fine ice.
Three-quarters tablespoon s ugar.
One-half wine.glass water.
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Three or four sprigs mint, pressed as in Mint Jule p, t o
extract the essence.
0ne and one-quarter wine-glass Holland gili.
b~ir
well, and dress with fruits in season, aud serve.
Pineapple Julep.
For a
party
offive.
Take t he juice of two oranges.
One gill of iaspberry syrup.
One glll of Maraschino.
One gill of Old Tom gin.
One quart bottle s pad;\ing moselle :
One ripe pineapple, pel'led, sliced and cut np.
Put all the materials iu a glass bowl ; ice, and serve
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flat .-;' asses, ornamented with berriAS in season.
Knic~erbein.
A
sherry
wfi;;i
glass.
One-third of a wi11 e-glass of \'anilla cordial.
One yolk of egg, which carefully cover with ileuedictine.
One-third wine-glass of Rummel.
Two drops Angostura or Boker's bitters.
The same rule is here applied as in mald1Jp: l?flusse Cufe,
v iz.: Keep colors separate and the different portions from
running into each other.
Knickerbocker.
Large bar gla;;s.
Two tablespoons raspbcny syrup.
Juice or half a lemon.
A s lice of pineapple and orange.
One wine-gla&s St. Croix rum.
Hal[ wine-glass Curacoa.
Fill glass with fine ice; stir well, adding fruit in season,
and imbibe through a straw.