58 / 86
231.
WHISKEY
TODDY •
.
.
One teaspoonful sugar,
1
teaspoonful wa-
ter,
1
jigger whiskey. Dissolve sugar in a
little water; add the whiskey; stir with a
spoon, and serve.
238.
WHISKEY
PUNC 'H.
Use large bar glass half full of ice;
1
teaspoonful sugar, 4 or 5 dashes of lemon
juice,
1
jigger whiskey and rum mixed.
Shake well; strain into punch glass, with
slice of orange; 3 or 4 dashes of curacoa
on top, with seltzer, and serve.
239.
WHISKEY
AND GLYCERINE.
Use whiskey glass, putting in
1
table–
spoon of glycerine. Allow customer to help
himself to liquor; put in spoon, and serve.
240.
WH1SKEY AND QUININE.
Put in a whiskey glass; 2 tablespoonfuls
of syrup. Float on top amount of whiskey
customer desires. Drop in with small spoon
amount of quinine desired; it will lay on
syrup; do not stir. When drank the cus–
tomer tastes syrup last.
241.
WHISKEY
AND BITTERS.
lTse whiskey glass, putting in any bitters
the customer desires.
Put up bottle and
let him help himself.
242.
WHITE LION.
Use large bar glass half full of ice;
1
teas1loon pulverized sugar, juice of
1h
lime
or lemon,
1
jigger of Santa Cruz rum, 3
dashes curacoa, 3 dashes raspberry.
Shake
'"·ell; strain into a stem glass, and serve.
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