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Ml:-;UELLANEOUS DRINKS.

71

SLING, COLD.

290

Dissolve a cube of sugar in a little \Yater and add a jigger of the

desired liquor a nd a piece of ice; stir, grate nutmeg over the top, aild a

piece of twisted lemon peel and ser ve.

SMASH, BRANDY.

291

Place a barspoonful of sugar, a squirt of seltzer and three or four

young tender shoots of mint in an old fashibned cocktail-glass; press the

mint slightly with a muddler, add a lump of ice and a jigger of cognac;

stir well, dash with seltzer again and serve with

-a

toddy-spoon in the glass.

SNOWBALL.

292

Into a small mi."\.i.ng-glass place a barspoonful of sugar, a j igger of

whiskey and the white of an egg;

fill

the glass with cracked ice, shake well,

decorate with fruits and serve with straws.

SODA AND SYRUP.

293

P lace a piece of ice and a jigger of raspberry syrup in a large cut

goblet; fill up with sweet soda, stir and serve.

STARBOARD LIGHT.

294

A green Creme de Menthc highball

is

called a Sta rboard Light

by

naval

officers and steamship men in consequence of its beautiful green color, which

r eminds one of the right-hand or

starbo:ud

light which all vessels are com–

pelled by law to display at night.

STARS AND STRIPES.

295

The English name for a Pousse Cafe. The idea of calling this popular

French beverage by such a name originate1l once when a wag became intoxi–

ca ted by an over-indulgence in these enticing mixtures, and declared that

before partaking he had observed the most beautiful stripes, but afterward

all he could see was stars. H ence t\le name "Stars and Stri_pes," (ScC'

Recipes Nos. 271 and

272. ~