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38
97- l\IIN'l' J UT,KP . L . D.
Take a large sod a water g la ss: pu t in a tea –
spoonful of p owdered sugar, a ta blesp oou ful of
water ; mix well with a spoon ;
tn
kc t wo or three
sprigs of fresh mint a n d p ress t hem well in the
sugar a nd water unt il t he fl avour of the mint
is ext r acted ; the n t ake ou t t he min t , a dd half
a wine-glass ful of bra ndy, h alf a lique ur-g lassful
of old rum , h alf a li qu eur-gla ss ful of .vello\\·
cha r t reuse; t hen fill t he t umhl <' r full of chip ped
ice ; shake well ; d ecor ate t he to p with fruits in
seaso n a nd place a bouquet of min t o n top :
fin ally, d ash wi t h cl a ret a n d sp r inkle a litt le
'd.1 ite
powde red suga r ove r t he min t a nd serYe
wit h str aws. This is a d r ink fi t fo r a king.
98-l\IIXED P UNCH. h D.
Fill a h a lf-pint t umhl er wi t h chi p pe d ice:
squeeze h alf a lemon in, a d d h nl f a t easpoonf ul
of· P°''·dere<l sngar, a li q ue ur g la. s o f pin eappl e
s.v rnp , h alf a g lass of b randy , n ne lique ur glass
ol'
rum ; t he n sh a ke well
an d
decor ate " ·it h
frui ts in season a nd se r ve wi t h st ra ws .
99-i\iORK [KG GLOR Y COC.KTAIL .
I..1.
D .
Take a la rge t urnbler ·li:d f full of chi p ped ice:
ndd t h ree d as hes g um syrup . t wo dashes of
cura9oa, t 11·0 <l ashes Hokc r 's bi tte rs, one d asl1
nbsint he. uue
p uH.Y
l1randy . 0 11 e pony wh iskC'.Y :
~ t ir
t hor unghly
a nd
s trai n i11 Lo ;1 ,: ma ll t umbler :
fi ll
up w it h soda or seltz-= r
und
stir w it h h air
teaspoon fu
1
of sugar .
·
100- :.\IOSEL Ll•,
CUP. L . D .
Same
a ,: i\u.
131 ,
s nbstitnting mose ll e fo r
sa
11
tern e.
101- MO'l'liEH.' :-; .\I I LI\.
·1,.
I> .
F ill ha lf-p in t t umble r " ·it h Pl1ipp ed ice ; pu t
in a. tea.spoonful o f raspbe rry syrup a 11 <l
a
li que ur-g la ss ful of
hrn11d y:
fill
up wi t h 11cw
milk ; sl1 a kc well a 11J sc i·vc 11·it h str a ws.