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1
HAYWOOD'S
MIXOLOGY.
Sillabub
Bowl.
One
pint
of
cream,
one
bottle
sauterne
wine,
one-half
pound
sugar, the
juice
of
a
lemon,
some
grated
lemon
peel;
mix
this
well
until
it
gets
thick;
ice
and
serve.
This
is
a
good
after-
dinner.
Badminton
Bowl.
Medium
sized
cucumber
cut
in
slices
in
punch
bOwl,
one-
half
pound
sugar,
a
little
nutmeg
grated
on
top,
bottle
of
Rhine
wine
or
claret;
stir
well;
add
syphon
of
Krause
seltzer
and
ice;
ready
to
serve.
COCKTAILS.
G-in
Cocktail.
Use
small
bar
glass.
Three
dashes
of
gum
syrup,
two
dashes
of
angostura
bitters,
two
dashes
of
curacoa,
one
wine
glass
of
gin;
fill
one-third
of
fine
ice,
stir
with sooon,
strain
in
a
glass,
twist
shred
of
lemon
peel
over
the
cocktail,
let
the
peel
rest
on
the
glass,
and
serve.
Whiskey
Cocktail.
Make
the
same
as
Gin
Cocktail,
using
one
wine
glass
of
whis-
key
instead
of
gin.
Brandy
Cocktail.
Make
the
same
as
Gin
Cocktail,
using
one
wine
glass
of
brandy
instead
of
gin.
Fancy
Brandy
Cocktail.
Make
the
same
as
Gin
Cocktail,
using
one
wine
glass
of
brandy
instead
of
gin;
but
moisten
the
glass
with
lemon
peel
and
dip
it
into
sifted
sugar.
Fancy
Gin
Cocktail.
Make
the
same
as
Fancy Brandy
Cocktail,
using
one
wine
glass
of
gin
instead
of
brandy,
and
proceed
in
the
same
way.
Japanese
Cocktail.
Use
small
bar
glass.
One
tablespoon
of
orgeat
syrup,
five
dashes
of
angostura
bitters,
one
glass
of
brandy,
one
shred
of
lemon
peel;
fill
glass
with
one-third
ice, stir
well
and
serve
like
Gin
Cocktail