MlSCELL.\NEOtlS DRiliKS.
RICKEY.
280
C.:arufu lly pick the seeds out of half a lime with t he point of a lemou–
knife, and t hen cut the skli1 in thrce or four places as you would cut a pie,
but don't cut all t he way t hrough the rin1l; place the half lime in a highball
glass with a heavy bottom (there are rickey-glasses made expressly for this
purpose) and muddle well
\Yi
th a toclcly-stick; adcl a piece of ice and the
desired brand of gin (a jiggerful),
fill
the glass with siphon soda, stir
well and serve.
NOTE.-Several different kinds of machines have been patented from
time to time for the purpose of making Rickeys and some bars have adopted
Rickey-squeezers with more or less success, but the above recipe is the
standard way of making this famous decoction ancl probably always will be.
ROCK AND RYE.
281
Into a decanter of good rye whiskey place three or four sticks of rock
candy and set it away for a few clays before using. Serve the same as
any plain liquor. Some bars ' carry rock candy syrup and when Rock and
Rye is ordered they serve a little rock candy syrup in a small bar-glass with
a toddy-sp oon and allow the patron to help himself to the liquor. Either
way is correet.
RUM AND GUM.
282
Pour about a teaspoonful of gum syrup into a small bar-glass, place a
toddy-spoon
in
the glass, hand the customer a bottle of Jamaica rum so
h~
can help himself, and ser ve ice water on the side.
SAM WARD.
283
White Curac;;oa en frappe with a sli ce of lemon inserted in the ice.
Serve with a short straw.
SCAFF
A.
284
fill a sherry-glass with half maraschin o and half cognac; add a fe1>:
drops of Angostura bitters and serve ice water on the side. This beverage
is usually called a brandy Seaffa.