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Long Drinks
Generally speaking, long drinks, when served with ice in them,
should be accompanied by straws. Drinks to be taken without
straws usually have the ice strained away.
If desired, most long drinks can be ornamented with fruits in
season. When the drink requires to be strained, the fruit is added
after straining.
CLARET LEMONADE
Use large mixing glass.
}tablespoonful sugar.
6 to 8 dashes Lemon Juice.
Half fill with water and a little
ice, and mix or shake well. Pour
into a tumbler,add i or 2 pieces of
ice, ornament with fruits in season,
and top it off with halfa teaspoonful
Angostura Bitters and half glass of
Claret. Be careful to have the
Claret flowing on top ofLemonade,
and serve with straws.
JOHN COLLINS
Into a tumbler drop 2or 3lumps of
cracked ice.
I teaspoonful Syrup.
4or 5 dashes Lemon Juice.
4 or 5 dashes Angostura Bitters.
I wineglass Gin.
Fill up with soda water and serve.
KNICKERBOCKER
Half fill tumbler with fine ice and
add:—
Juice of halfa Lemon.
4 dashes Angostura Bitters.
I tablespooiiful Syrup.
I slice of Orange.
I slice ofPineapple.
I wineglass Curafoa.
1 wineglass Rum {see page 8).
Stir well, and serve with straws.
MORNING GLORY FIZZ
Half fill mixing glass with fine ice.
2teaspoonfuls Syrup.
4 dashes Angostura Bitters.
4 dashes Lemon Juice.
I white ofan Egg.
I wineglass of Whisky or Gm,
as preferred.
Shake well,strain into a tumbler,
fill up with Apollinaris, Seltzer or
Soda Water,and serve immediately,
as this drink should be taken while
eflferveicing.
QUENCHER
Half fill mixing glass with fine ice
and add:—
4 dashes Angostura Bitters.
2teaspoonfuls Sjrup.
I wineglass Cognac.
Break an egg into a separate glass,
whisk and add. Mix well, strain
into a pint glass, and fill up with
a cool bottle of dry ginger ale.
This makes one of the finest long
drinks known.
SHANDY GAFF
This drink is a mixture of equal
parts nf ginger beer and ale; but
lager beer can be substituted for ale
if preferred. . , , ,
This is bestimxed when the parts
are poured into a large tumbler
together.
toddy (Cold)
Place the peelcutfrom halfa Lemon
in a mixing glass with a dessert
spoonful of Syrup and a little Soda
Water. Mash the Lemon peel
until the extract from the skin has
been absorbed by the syrup and
water. Then place a piece ofice in
a small tumbler and pour a wine
glass of Whisky over it; then strain
and add the Lemon peel essence,
sugar and water, and serve; or if
preferred, use a large tumbler and
fill up with Apollinaris or Soda
Water.
TOM COLLINS (Brandy)
Into a tumbler drop 2 or 3 lumps
of cracked ice.
2teaspoonfuls Syrup.
3or 4 dashes Angostura Bittcra.
Juice of half a Lemon.
2dashes Maraschino.
I wineglass Brandy.
Fill up with Soda Water and
serve.
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