62 / 154
62
MISCELTJANEOUS DRINKS.
249
JOHN COLLINS.
A J,A
W.
J.
BRADLEY, OCCIDEN'.rAL BAR, INDIANAPOLIS, IMD.
"I:ake the largest glass proeurable and plaee a good size pieee of ice
in it. Set this in front of the eustomer with a bottle of Holland gin at
his right hand so he ean .serve himself to the gin. Then take a large roil-ing–
glass and put in it the juice of two lemons, a heaping tablespoonful of bar
sugar, and dissolve this in part of a bottle of plain soda; pour into the
large glass of gin and iee, fill up the glass with the balance of the plain
soda, stir and serve. -Many bartenders make a regular Gin Fizz and serve
it for a John Collins; but this recipe is standard and is highly recommended
as a morning bracer after a night of dissipation.
250
KING ALPHONSE.
Over a pony-glass three-quarters fu ll of Creme de Cacao carefully lay
enqugh thick cream to more than fill the glass.
A
spoon should b e used
to handle the cream which should be thi ck enough to stand up over the
rim of t he glass without slopping.
251
KITTY.
A
Claret and Ginger Ale Highball.
252
KLONDYKE.
From the recipe of my old co-worker and friend, WILLIAM COLEMAN,
E SQ.,
Head Bartender, Royal Hawaiian Hotel, Honolulu, H . I.
Int o a small mixing-glass place a small barspoonful of sugar, the juice
of half a lemon, half a jigger of French vermouth and h"alf a jigger of
Italian vermouth; shake thoroughly with some fine cracked ice, strain into a
long glass,
fill
up with cold ginger ale and serve.
253
KNICKEBEIN.
Break an egg carefully so as not to fracture the tender covering of
the yolk. Place the white in a bowl or mixing-glass and softly lay the
yolk in the bottom of a claret glass. Now nearly fill the glass containing
the yolk with equal parts of Benedictine, yellow Chartreuse a nd Kummel.
No caution need be used to prevent the ingredients from mixing as in a