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HAYWOOD'S
MIXOLOGY.
9
PLAIN
AND
FANCY
DRINKS.
Ambassador
Bayard.
Large
glass
full
fine
ice,
one-fifth
Cognac
brandy,
one-fifth
Benedictine,
one-fifth
Curacao,
one-fifth
Chartreuse,
one-fifth
Maraschino;
shake
well;
strain
into
fancy
glass;
one
drop
an-
gostura
on
top;
serve
with
cherry.
Bottled
Sunshine.
Mix
in
punch
bowl.
One
bottle
sauterne,
one
bottle
oporto,
one
pint
sherry,
a
sprig
of
verbena,
one
lemon
squeezed,
one
orange,
one-half
pint
Cognac
brandy,
poney
of
benedictine,
large
lump
of
ice;
sweeten
to
taste;
stir
well;
dress
with
fruit;
serve
in
fancy
glasses.
Blue
Blazer.
One
wine
glass
whiskey,
one
wine
glass
hot
water,
two
large
pewter
mugs;
mix
water
and
whiskey
together;
set
on
fire;
pour
from
one
mug
to
the
other
a
number
of
times;
while
burning
then
add
one
lump
of
sugar;
squeeze
lemon
on
top;
serve
in
bar
glass.
Burnt
Brandy
and
Peach.
Small
glass.
One
tablespoon
burnt
sugar;
one
drink
brandy,
three
slices
dried
peaches
in glass;
fill
up
with
hot
water;
stir;
serve.
Brandy
Scarfa.
Sherry
glass.
Two
spoonsful
raspberry
syrup,
one
spoonful
maraschino,
two
dashes
bitters,
one
jigger
brandy;
keep
liq-
uers
from
blending.
Bishop.
Large
glass.
Large
spoonful
sugar,
juice
of
lemon,
juice
of
orange,
one
glass
port,
one-half
glass
of
Santa
Cruz,
cracked
ice;
shake
well;
dress
with
fruit;
serve
with
spoon
or
straw.
John
Collins.
One-half
lime
or
lemon,
spoonful
of
sugar,
one
drink
Hol-
land
gin,
a
little
cracked
ice;
fill
up
with
bottle
of
Krause
s
soda;
stir;
serve;
drink
immediately
in
order
to
get
full
aroma
of
the
drink.