i\'USCELT,A.i'rEOUS DRINKS.
73
THIRST BREAKER.
303
ABDUL HAMID.
From C. W. Sternn's fam0.is ·book "With Kitchener to Khartoum."
Into the largest glass procurable pour a large
drink
of equal parts
of French vermouth and Gordon gin; fi ll the glass with a cold bottle of
Schweppes' Cl ub Solla a nd quaff. L emon or lime juice is sometimes added.
TOM COLLINS.
304
Proceed t he same as in making a John Collins but use Tom gin instead
of Holland . (See Recipe No. 249.)
TROTTER.
305
A name sometimes given to a small milk punch.
UNFERMENTED WINE.
306
FOR CHURCH USE.
Pick from t he sterns and weigh any quantity of grapes and cook with
very little water; add one-quarter a s much sugar as you haYe used grapes and
allow the mixture to simmer until the seeds, pulp and skins are all separated;
st;~in
thro ugh a
0
muslin bag, bottle while warm, cork tightly and lay the
bottles down in a cool place.
VERMOUTH GOMME.
307
A GREAT FRENCH BEVER.A.GE.
Into a long thin glass place a piece of ice, gum syrup to taste and a
jigger of French vermouth; fill the glass with any effervescent water; stir
thoroughly and serve.
VELVET GAFF.
308
· Half champagne and half Dublin Stout mixed together in any quantity
or served in any style is all there is to this famous British beverage.
Be sure to have the wine and porter both very cold before opening.