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36
HAYWOOD'S
MIXOLOGY.
Schley
Sour.
Large
glass
one-half
full
cracked
ice,
one-half
lemon
squeezed,
a
little
sugar,
a
little
seltzer;
mix
this;
a
drink
of
whiskey,
a
little
benedictine;
stir
well,
strain,
serve
with
slice
of
orange.
TODDIES.
Apple
Toddy.
Use
small
bar
glass.
One
tablespoon
of
sugar, dissolve
it
in
a
little
hot
water,
one
glass
of
apple-jack,
one-half
baked
apple;
fill
up
with
hot
water,
grate
nutmeg,
and
serve.
Whiskey
Toddy.
LTse
small
bar
glass.
One
teaspoon
of
sugar
dissolved
in
cold
water,
lump
of
ice,
one
wine
glass
of
whiskey;
stir
and
serve.
Gin
Toddy.
Make
the
same
way
as
Whiskey
Toddy,
using
gin
instead
of
whiskey.
Brandy
Toddy.
Make
the
same
way
as
Whiskey
Toddy,
using
brandy
in-
stead
of
whiskey.
Long
Toddy.
Medium
sized
glass.
One
lump
sugar,
dissolve
with
water,
two
lumps
of
ice,
a
good
drink
of
whiskey,
a
slice
of
pineapple,
small
bar
spoon;
stir,
serve.
Short
Toddy.
Make
same
way
only
use
smaller
glass.
Brandy
Champerelle.
Sherry
glass.
One-third
brandy,
one-third
bitters,
one-third
curacoa
(green)
;
keep
liquors
separate.
Absinthe.
—
French
Style.
Fill
wine
glass
full
of
absinthe,
place
inside
of
larger
glass,
pour
water,
drop
at
a
time
of
glass
until
three-fourths
full,
then
withdraw
your
wine
glass.
In
all
first-class
bars
they
use
an
absinthe
percolater.