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20
HAYWOOD'S
MIXOLOGY.
Balaklava
Nectar.
[For
15
Persons.]
Use
large
punch
bowl.
Peel
two
lemons
and
put
peel
in
bowl;
squeeze
the
lemon
on
them
and add
four
tablespoons
of
sugar,
press
to
extract
the
flavor,
add
two
bottles
of
plain
soda
water,
two
bottles
of
champagne,
two
bottles
of
claret,
stir,
put
in
a
block
of
ice,
dress
with
fruit,
and
serve
with
ladle.
Rumfustian.
[For
8
Persons.]
Use
large
bowl.
Twelve
eggs,
one
pint
of
gin,
one
quart
of
ale,
one
bottle
of
sherry,
one
nutmeg
grated,
a
thick
stick of
cinnamon
(broken),
twelve
lumps
of
sugar
and
the
peel
of
one
lemon;
beat
the
eggs
to
a
froth
in
the
ale,
add
the
gin,
boil
the
other
ingredients
with
the
sherry;
mix,
serve
while
hot.
A
pleasing
drink.
Pineapple
Julep
Cup.
[For
5
Persons.]
Peel,
slice,
and
cut
up
a
pineapple
in
a
bowl,
add
juice
of
two
oranges,
one
gill
of
raspberry
syrup,
gill
of
mareschino,
a
wine
glass
of
gin,
one
bottle
of
champagne
or
sparkling
mo-
selle,
and
cracked
ice,
ornament
with
fruit,
and
serve
in
cham-
pagne
glasses.
CRUSTAS.
Gin
Crusta.
Use
champagne
glass.
Peel
half
a
lemon
in
one
piece
as
thin
as
you
can,
dip
in
sifted
sugar,
place
inside
the
glass
to
cover
the
bottom,
put
in
small
cracked
ice,
then
pour
in
one-
half
glass
of
gin,
two
dashes
of
lemon
juice,
one
teaspoonful
of
sugar,
three
dashes
of
angostura
bitters,
stir
with
spoon
and
serve.
Whiskey
Crusta.
Make
the
same
way
as
Gin
Crusta,
using
whiskey
instead
of
gin.
Brandy
Crusta.
Make
the
same
way
as
Gin
Crusta,
using
Cognac
brandy
in-
stead
of
gin.