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90
TODDIES, cor.D.
418
·SOFT TODDY.
CALIFORNIA STYLE.
Cut the peel off half a lemon (the skin of a lime should never be used),
and place it in a small mixing-glass with a dessertspoonful of sugar and a
little effervescent water; mash the lemon peel with a muddler until all the
extract of the skin has been absorbed by the sugar and water. Then place a
.small piece of ice in a small cut bar-glass, and pour a j igger of whiskey over
it; then add t he lemon peel, sugar and water; grate nutmeg over the top
and serve.
419
SOFT TODDY.
NEW ORLEANS STYLE.
Into a small mixing-glass place a cube of sugar and a small piece of
lemon skin (not lime skin) about twice as large as you would use for a
cocktail; now add about t wo tablespoonfuls of boiling water and mu.ddle well
with a bar spoon until all the oil has been boiled out of the rind and the
sugar has been dissolved; then add a jigger of good whiskey, and shake the
whole up in a shaker containing two or three lumps of ice until enough ice
has dissolved to make the drink large enough to
fill
a small cut bar-glass,
into which you then strain it; then with a fruit fork put the lemon skin in
the drink; grate a little nutmeg on top and you will then have compounded a
nectar fit for the gods.
420
TODDY.
Half a teaspoonful of bar sugar dissolved in about two teaspoonfuls
of plain water, served with a small b ar spoon and the desired brand of liquor
added, is a -plain toddy. (See the following recipe.)
421
TODDY WATER.
A
strong solution of sugar and water which is kept already mixed in
all first-class bars and
is
used in making plain toddies and sweetening
.co.ektails.
422
WHISKEY TODDY.
Ma:ke t he same as Brandy Toddy, 1vith :whJ.skey .s.ub.st ituted
for
brandy:
,( See Recipe No.
414.)