1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

INTRODUCTION TO MIXED DRINKS.

in their respective glasses only; never do it in whiskey

tumblers.

For shaking drinks with the shaker, use only a mix–

ing-tumbler; by using goblets you will soil your clothes,

and the goblets might break. Shake your drink well;

without that you never will get a first-class drink. This

has special reference to such drinks as fizzes, milk

punches, egg-noggs, frappes, and similar drinks, con–

taifling sugar. Good. mixing is a hard work; but with–

out good mixing you spoil the best liquor.

As we mention syrup or gum so often, we think it a

necessity to call your attention to the way of making

and using it.

Take an enameled pot, of about half a gallon;

this one and a half quarts of water and two pounds of

loaf-sugar; let this boil over a slow fire; stir now and

then, and skim well; if too thick, add a little boiling

water, and strain into a bottle.

ought to be kept in

a cold place. Do not prepare too large quantities, as

it is best to have it fresh.

Rock - candy gum is prepared in the same way.

Cocktail gum should be absolutely white.