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BARTENDERS' MANUAL
Milk and Seltzer.—(A medium sized bar glass )
In serr'ing' this drink, which is strictly temperance
half fill the glass with seltzer, and the rest with'
milk; if it is done otherwise you will have nothin"-
hut foam in your glass, which would cause delay.
Milk Punch.—(A large bar glass.) % glass of fine
ice; -U tablespoon of sugar; 1 wineglass of brandy;
1 wineglass of St. Croix rum;
wineglass of Ja
maica rum; fill up with fresh milk. Mix well to
gether, strain, and serve with a little nutmeg on
top.
Milk Shake.—Fill mixing glass % full fine ice- 1
tahlespoonful of sugar; 1 egg. Fill glass with milk
shake well and strain into lemonade glass; grate a
little nutmeg on top.
Miner's Delight.—(Fizz glass.) No ice:; 3 dashes
syrup; 2 dashes .'\ngostura ; 3 dashes vermouth; 2
dashes absinthe; 3 dashes Orange Curacoa;
jigger
whisky; white of an egg; stir thoroughly; fill ^lass
slowly with seltzer; rest
spoonful of powdered
sugar on glass and let customer stir same; drink
immediately it fizzes.
Mint Julep.—(A large bar glass.) i tablespoon of
sugar, dissolved m 14 wineglass of water- 3 or 4
sprigs of mint, which you press well in the sugar
and water to extract the flavor: then add 114 wine
glass of brandy, after which withdraw the mint and
stir the ingredients well; then fill the glass with fine
ice and insert the mint again, stems downward-
lepes above. Dress tastily with fruits in season'
Give a dash of Jamaica rum, a sprinkle of white
sugar, and serve with a straw placed across the
top of glass.
^
Mississippi Punch.--(A large bar glass ) 1 table
spoon of .sugar dissolved in f/, wineglass of water"
•2 or 3 dashes of lemon juice; J4 wineglass of Bour:
bon whisky;
wineglass of Jamaica rum; 1 wine
glass of brandy: fill goblet with fine ice. Dress tm.
with pieces of orange, pineapple, etc.
'
'
Mint Sloe.—(Take a fancy highball glass) Pi,t
in 3 or 4 sprigs of mint; 1 lump of ice; I'dash of
cVKTif
Monte Cristo Highball.—(In highball glass) Put
lump of ice; juice of J4 a lime; drink sloe gin- fill
with club soda.
'
Monte Cristo.—(Use medium bar glass with
shaved ice.) 1 jigger imported dry sherrv- 1 tea-
spoonful sugar; J4 pony ***Hennessey brandy- J
egg. Shake well and ser i in a long glass such' as
is used for highballs.
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