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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.