34 / 64
34
HAYWOOD'S
MIXOLOGY.
Absinthe
Punch.
Use
large
bar
glass.
One
tablespoon
of
sugar,
one
wine
glass
of
absinthe,
juice
of
one-half
lemon,
one-half
wine
glass
of
Cognac,
one
tablespoon
of
oregat
syrup;
fill
with
ice,
stir,
ornament
with
berries,
and
serve
with
straws.
SANGAREES.
Brandy
Sangaree.
Use
small
bar
glass.
One
teaspoon
of
sugar,
one-half
wine
glass
of
water,
one-half
wine
glass
brandy,
one
lump
ice;
stir
well
and
serve.
Sherry
Sangaree.
Use
small
bar
glass.
One
teaspoon
of
sugar,
one-half
wine
glass
of
water,
one
teaspoon
vanilla
syrup,
one
and
a
half
wine
glasses
sherry,
one
lump
ice;
stir,
grate
nutmeg,
and
serve.
Port
Wine
Sangaree.
Make
the
same
way
as
Sherry
Sangaree,
using
one
and
a
half
wine
glasses
of
port
instead
of
sherry.
Gin
Sangaree.
Make
the
same
way
as
Sherr^
Sangaree,
using
one
wine
glass
of
gin
instead
of
sherry,
omitting
the
nutmeg,
dash
or
two
of
curacoa
on
top.
Porter
Sangaree,
or
Porteree.
Use
large
bar
glass.
One
teaspoon
of
sugar,
two
or
three
lumps
of
ice,
one-half
bottle
of
porter;
grate
nutmeg
on
top
and
serve.
Ale
Sangaree.
Make
the
same
wav
as
Porter
Sangaree,
using
one-half
bot-
tle
of
ale
instead
of
porter.
SMASHES.
Brandy
Smash.
Use
large
bar
glass.
One
teaspoon
of
sugar,
three
sprigs
of
mint,
one
teaspoon
of
water;
prers
well
together
to
extract
the
flavor,
add
one
wine
glass
of
brandy,
cracked
ice,
shake
well,
strain,
dress
with
mint
and
small
piece
of
pineapple,
and
serve.