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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.