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74
MISCELLANEOUS DRINKS.
309
VICTORIA.
(See Absinthe Mixtures- Recipe No.
13.)
310
WATERMELON
A
LA MODE.
THE LATEST FAD IN SWELLDOM.
Make a little less than a quart of good strong brandy punch, cut a holu
in the end of a large ripe watermelon and save the plug which has been cut
out; pour the punch slowly into the aperture until the melon has absorbed it
all (it usually takes thirty minutes to accomplish this), replace the plug,
ice the melon thoroughly, and when ready to serve cut into slices and serve
on plates with knives, forks and napkins.
A
cold quart of champagne is sometimes used instead of the punch.
311
WHI
JUTTER§.
Put
a dash of Angostura bitters in a small bar-glass and
then
throw
i t
out,
leaving
onJy
a little moisture
in
the
g1as11,
HiJ;nd
a
doc11nter or
bottle
of
whilikoy to
the
customer,
allowing
him
t~
help himself, and serve ice wa tor
on the side.
312
WHISKEY AND GLYCERINE.
No well regulated bar-room should ever be without pure glycerine, kept
in a syrup bottle. Nothing sweetens spirituous liquors so well a nd nothing
ean excel a t easpoonful of glycerine for hoarseness. Use the same as
g u111
syrup.
313
WHISKEY AND
GUM.
P lace a dash of gum syrup in a small bar-glass containing a spoon, hand
the customer the whiskey and serve ice water on the siclo after stirring
tl1 0
drink.
314
WHISKEY AND QUININE.
P l a ce a.b oub
a.
t ablespoonf ul of gum
syrup
in
a
Small bar-glass, lay the
clOBO
of
quinine on top
of
the syrup with a clean dry t odccy-spoon, hand
t h"
patron the desired brand of liquor and do ;noti abl.:r the mix turo ns
the quininn
snoul d
Ja.y
on top of the
iiyrup ;
then
the drinker
does not taste the mec1icinu
which
is
very disagreeable and bitter.