Table of Contents Table of Contents
Previous Page  56 / 154 Next Page
Information
Show Menu
Previous Page 56 / 154 Next Page
Page Background

56

l\USCEl,f.u\l\TEOUS DlUNKS.

214

CHASER.

Any liquid which is drank after or served wi t h a dri11k of spirituous

liquor is called a Chaser.

215

CIDER NECTAR.

Fill a punch-glass with fine ice anu set it in front of the customer. Then

take a large mixing-glass and put in it a dessertspoonful of sugar, the Jmce

of two lemons, a dash of whiskey or brandy and some cider. Stir until the

. sugar is dissolved and then pour over the :fine ice in t he punch-glass, decorate

with fruits in season and serve with straws.

216

CLARET AND SELTZER.

Place a piece of iee in a long, thin glass and fill the glass with half claret

and half syphon seltzer and serve.

217

COLLINS.

A Collins is a very large Gin Fizz served in a pint glass. A John Collins

is made of Holland gin, a Tom Collins is made of Tom gin, and a Whiskey

Collins is a very large Whiskey Fizz. (See John Collins, Recipe No. 249.)

~

218

CONCLAVE.

Into a very large soda glass or goblet place a piece of ice, a jigger of

raspberry syrup and a small barglassful of sweet milk; :fill the glass with

sweet pr lemon soda and serve after a thorough stirring.

219

COPENHAGEN.

Place a heaping barspoonful of Tom and J erry batter (see Recipe No.

155) into a mug or medi um-size cut glass; dissolve in a little lemon soda, add

a lump of ice and a dash of Jamaica rum; fill the glass with more lemon

soda, stir thoroughly until the mixture is all of

on~

consistency and serve.

'