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CHAMPAGNE VELVET.
Use a large, thin goblet.
Fill the glass half full with
porter.
The balance with champagne.
Stir gently and serve.
CHAUNCEY OLCOTT.
A sherry glass filled with fine ice.
J of Kummel.
J of Chartreuse (green).
J of brandy.
Drop a dash of creme de roses on
top, which will go to the bottom,and
serve.
Cn)ER EGG NOGG.
Use a mixing glass.
I fresh egg.
I teaspoonful of sugar.
J glass of fine ice.
Fill balance with cider.
Shake well, strain into a thin gob
let, grate nutmeg on top and serve.
COLD CHECKER.
Use a whiskey glass.
2 or 3 dashes of rock candy
syrup.
I or 2 dashes of lemon juice.
I drink of Jamaica rum.
Allow customer to serve himself
with rum; put small bar spoon in
glass.
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