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64
MISCELLANEOUS DRLNKS.
256
LOVER 'S DREAM.
Beat a n egg thoroughly and p nt it in a la rge goblet with the juice of
one lemon and a desertspoonf ul of bar sugar; fi ll the goblet with a cold
bott le of ginger a le, stir thoroughly and sen 'e with straws.
257
MAITRANK OR MAY-WINE.
GERMAN.
This drink is called May-wine because it is ma de from a shrub or pla nt
which is ga ther etl only in the month of May. At other times of t he year
it does not p ossess the necessary fra gra nce. 'fhis plant is called Woocl rufI
in E.nglish, but the German name is Waldmeister. To prepare thi s famous
bm·era g e place a heaping ha ndful of these leaves in a pitcher and cover t hem
with good white wine of a ny bra nd, alJowing it to stand for twenty-four
hours ; sweeten to t aste, stra in, bottle, cork tightly and lay the bot tles cl own
in a cool place. This wine can be used for punches, cobblers, or a ny purpose
for which white wine is recommended.
258
MAMIE TAYLOR.
Muclclle half a lime in a ricky-glass, a dd a piece of ice a nd a jig ger of .
Scotch whiskey, fill the glass with ginger ale, stir a nd ser ve.
A
,
259
MELE CASSIS.
(A FAMOliS FRENCH AFTER-DINNER DRINK .)
Ha lf CJ"cme de Cassis a nd half cogna c ser ved in a pony-glass with pla in
water on t he sitle, is known by the above appellation.
260
MINT JULEP.
Ta ke a large g lass, put in one spoonful, or a couple of squar e lumps of
s uga r, a little seltzer and a few sprigs of mi nt ; crnsh all well t og ether w ith
muddler.
F ill
t he glass wit h shaved ice, "pom· in one j igger of bra ndy,
t hrow
in a
fr w
s prig s
of'
mi nt (stems downwn rd ) in center of glass, clash
ll'i th J ama ica rum . Decorate wit h fr uits
;rnd
spr i nkle w ith bar sugn 1·;
i n se r~
strawe.