51 / 154
MISCEf,LAN EOUS DRIJKS.
51
AMER PICON.
186
A POPULAR FRENCH BEVERAGE.
Into a medium-size cut glass place a piece of ice, a jigger of Amer Picon
and a pony of Grenadine syrup. Fill the glass with siphon soda, stir well
and serve.
ANGEL'S KISS.
187
'rhree-qua.rters of a pony glassful of apricot brandy, topped off with
enough thick cream to
fill
the glass. Put t he cream into the glass with
a
bar spoon so it will not
mi.x
with the cordial, but flo at on top of it.
ANISETTE AND KIRSCH.
188
A POPULAR EUROPEAN AFTER-DINNER DRrnK.
ice
F ill
a pony glass with equal parts of anisette and kirschwasser and. serve
water on the
side.
' '
ARCHBISHOP.
189
Into a medium-size mixing-glass place a spoonful of sugar dissolved in a
jigger of water, add a little cracked ice and a jigger of port wine. Shake
thoroughly, pour into a punch-glass, add a slice of lemon, dash with Jamaica
rum and serve with straws.
ASTRINGENT.
190
Put four or five da shes of J amaica ginger into a sherry glass and fill
up the balance of the glass with equal parts of port wine and brandy, grate
a little nutmeg over the top and serve.
"AULD MAN'S MILK."
191
SCOTCH.
Another name for Egg Nog. (See Recipes 1\os. 227 and 228.)