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so
MIXED DRINKS.
124.'
Clr~e
iily
lBonquet.
(FOR TWO.)
A goblet with fine ice,
3 dashes of gum,
2
ponies of absinthe,
2
ponies of benedictine,
2
dashes of creme de roses,
1
dash of anisette,
the whites of two eggs.
Shake very well, strain, and serve.
125.
<lJ:aUa
iily.
I
(FOR TWO.)
In
a mixing-glass put the yolks of
2
fresh eggs,
a spoonful of sugar,
~
glassful of fine ice,
1
~
ponies of brandy,
1
~
ponies of Jamaica rum,
1
dash of maraschino,
2
ponies of cream,
a few drops-ef creme de roJes;
shake this well.
Whip the whites of the l!ggs into a snowy foam with a
little
sugar. Pour out your drink into two glasses, and crown
the
whole with the foam.
126. <!Ilaret
lJlnnc~.
A large, thin glass,
the juice of half a lemon,
a squirt of Seltzer,
a spoonful of sugar; mix well;
a glass of claret; mix this again.
Fill your glass with fine ice to the top; put some ice-cream
on top; ornament with orange and berries in season.
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