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MISCELT,ANEOUS DRINKS.

59

EGG PHOSPHATE.

230

Into a mixing-glass · place a barspoonful of sugar, a barspoonful of

acid phosphate and a raw egg; fill the glass with cracked ice and water,

shake well and serve with str aws.

FIX.

231

F ill a punch glass with fine ice and set

it

on the bar. Then take a

metli u1p –

size mixing-glass and put in it one desertspoonful of sugar, the juice of oue

lemon, a jigger of whiskey and enough water to make a drink large enougli

to

fill

the punch glass containing the ice. Stir well, pour over the ice

in

the punch glass, decorate and serve with straws.

FLOAT.

232

Any wine or liquor carefully poured ornr a non-alcoholic beverage is

called a F loat providing the two liquids are not allowed to blend or mix.

Claret on top of a lemonade is called a Claret and Lemonade F loat. A

.Whiskey Float is about a jigger of whisliey carefully poured over a high–

ball-gfass of seltzer or other effervescent " ·ater.

A glass of water with a cork in it has also been termed a F loat by

some comedians.

FLIP.

233

(See Sherry Flip, Recipe No. 289.)

GIN AND BITTERS.

234

Rinse the interior of a small bar-glass with tbe desired brand of bitters

(Boonekamp is generally used with gin ) , hand th.e customer the desi1·ecl

brand of gin and allow him to help himself. Always serve ice water on

the side.

GIN AND GUM.

235

Into a small bar-glass place about a teaspoonful of gum syrup and a

toddy spoon; hand a bottle of the desired brand of gin to the patron, allow–

ing him to help himself, and serve ice water on the side.