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U!f.
CEl,L ""NEOl S DIHNKS.
61
GRENADINE, KIRSCH AND SELTZER.
243
In to a hi g hba ll·glass pla ce a pjece of jce, a pony of Kirschwas er and
a jigge r of Grenad ine sy ru p; ·fi ll t he glass with siphon soda, stir well and
serYe.
HALF AND HALF.
244
A mug or glass containing equa l parts of porter and ale, or porter and
beer. ( Sec 'A lf
arul
'Alf, Recipe 184. )
HIGHBALL.
245
A long, t hin glass of a ny kind of liquor mixed with an effervescent
liquid is called a Highball. A Brandy and Soda is a Brandy Highball;
Scotch a nd Soda is a Scotch Highball, and Gin and Ginger Ale is a Gin and
Ginger Ale Highball.
HONEY AND PEACH.
246
Place a teaspoonful of strained honey in a small bar-glass, hancl the
customer the deca nte r of peach brandy, a n ], when he bas helped himself,
stir un til t he honey is dissolYed a nd sen c ice water on the side.
HORSE'S NECK.
247
Par e a whole lemon as you would an apple, place a lump of ice inside
t he lemon, peel and drop it into a la rge pint glass with the encl of the lemon
p eel hanging by the rim of the glass; fill the glass with a pint of imported
g inger a le and ser ve with straws.
IRISH HALF AND HALF.
248
Half fill a large bar-glass with whiskey, then
fill
the other half with
whiskey ( a ny kjnd of whiskey will do), hand the patron a bath tub, towels
and soap a nd charge wholesale rates.