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HOUIK BREWED WINES, BEERS, LIQUEURS, ETC.
25
HOW TO MIX DRINKS
ABSINTHE FRAPPB.
(Use G oz. glass.)
Pill mixing glass full shaved ice.
One teaspoonful Benedictine; 1 pony
Absinthe; 1 wine-glass water.
Shake the ingredients until the out
side of the shaker has a frosty appear
ance, strain into a 6 oz. glass and serve.
ABSINTHE COCKTAIIi.
(Use cocktail glass.)
Pill mixing glass two-thirds full
shaved ice. One teaspoonful Benedic
tine: 2 dashes Peychaud, Boker's or An
gostura bitters; % wine-glass of wa
ter; % wine-glass of Absinthe.
Stir well and strain into a cocktail
glass and serve.
AMERICAN METHOD OP SERVING
ABSINTHE.
Three-fourths gl.ass of finely shaved
ice; 4 or 5 dashes gum syrup; 1 pony
Absinthe; 2 wine-glasses of water.
Shake the ingredients until the out
side of the shaker is covered with ice.
Strain into a large champagne glass.
"ARP AND ARP," OR BLACK
AND TAN.
(Use an ale glass or bar-mug.)
This is a common English drink and
means half porter and half ale, but in
this country we use half old ale and
half new, or porter and stout with ale.
It is always best to ask the customer
how he desires it.
PONY BRANDY.
(Small bar glass.)
Set before the customer a small bar
glass, and another containing ice
water. Fill a pony glass with best
brandy, and pour it into the empty
glass.
BRANDY SCAPPA.
(Use small wine-glass.)
One-third of Maraschino; one-third
of Chartreuse (green); one-third of fine
old brandy.
Keep different articles separate as in
Crustas.
TOM COLLINS BRANDY.
(Use small bar glass.)
Five or 6 dashes gum syrup; 1 or 2
dashes Maraschino; juice of 1 small
lemon; 1 wine-glass whiskey; 1 or 2
lumps of cracked ice. Pill up with plain
soda.
,
,
Do not shake if the soda is cold.
MULLED CLARET AND EGG.
(A large bar glass.)
One tablespoon powdered sugar; 1
dash lemon juice; % teaspoon mixed
spices; 2 wine-glasses claret.
Boil the above ingredients together;
then beat to a batter the yolks of 2
eggs with a little powdered sugar add
ed; pour the hot wine over the eggs,
stirring continually; grate a little nut
meg on top, and serve. You must posi
tively pour the wine over the eggs,
not otherwise, as it would spoil.
SHERRY COBBLER (California).
(A large bar glass.)
One teaspoonful sugar; 1 pony pine
apple syrup; 2 wine-glasses of Califor
nia sherry. Pill glass with shaved ice.
Stir well; dress with fruits, and gently
pour a little port on top. Serve with
a straw.
BLUE BLAZER.
(Use two silver-plated mugs.)
One teaspoonful sugar, dissolved in a
little hot water; 1 wine-glass Scotch
whiskey.
Set the liquid on fire, and, while blaz
ing, pour 3 or 4 times from one mug
into another. This will give the ap
pearance of- a stream of liquid fire.
Twist a piece of lemon peel on top
and serve.
CHAMPAGNE PRAPPE.
Place the bottle in the champagne
cooler; fill with shaved ice and salt;
whirl the bottle until the wine becomes
almost frozen.
BRANDY AND GINGER ALE.
(Use a large soda-water glass.)
Two or 3 lumps ice; 1 wine-glass of
brandy; 1 bottle Irish ginger ale.
Mix well together and serve.
BRANDY AND SODA, OR "STONE
WALL."
(Use large soda-water glass.)
One wine-glass brandy; % glass with
finely shaved ice. Pill up with bottle
plain soda.
The above is a pleasing drink for
summer.
CALIFORNIA WINE COBBLER.
(Use large soda-water glass.)
Fill glass with finely shaved ice; %
tablespoon sugar; juice of 1 orange; 2%
wine-glasses California wine. Stir well;
dress with fruit. Top with Port wine.
Serve with a straw.
CHAMPAGNE COBBLER.
(Large bar or soda-water glass.)
One teaspoonful sugar; 1 slice each
orange and lemon peel.
Pill glass one-half full shaved ice,
and the balance with wine, dressed
with fruits, and serve with a straw.
CLARET COBBLER.
(Use large bar glass.)
One teaspoonful sugar, dissolved In
% wine-glass water; 1 slice of orange.