1912 The Buffet Blue Book bu John H Considine

57 / 86

230.
WHISKEY JULEP.
Use large bar glass half full of ice; 1
tablespoon sugar dissolved in water, 3 or
4 sprigs of mint, a jigger of whiskey. Stir
well; up with ice; dress with pineapple
and orange; serve wl th straws.
231.
WHISKEY LEMONADE.
Prepare an ordinary lemonade and float
whiskey on top; serve with straw.
232 . .
WHISKEY CRUSTA.
Prepare this drink same as Brandy
Crusta, using whiskey instead of brandy.
233.
WHISKEY SOUR.
Use large bar glass half full of ice; 1
teaspoon of sugar, 4 or 5 dashes of lemon
juice, 1 jigger of whiskey. Shake well;
strain into sour glass; add pineapple and
dash with seltzer, and serve.
234.
WHISKEY RICKEY.
Prepare this drink as Gin Rickey; using
whiskey instead of gin.
235.
WHISKEY SKIN (Scotch).
Use hot water glass; 1 lump of loaf sugar
dissolved in hot water, 1 jigger of Scotch
whiskey. Fill up with h-~t water; stir with
spoon; add lemon rind; grate nutmeg on
top, and serve.
236.
WHISKEY SKIN (Irish).
Prepare · this drink same as above, using
Irish whiskey instead.
Digitized by Google Original from
UNIVERSITYOFCALIFORNIA