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the mixicologist.
Whiskey Daisy.
(Use small barglass.)
Take 3 dashes of gum syrup.
2 dashes syrup.
Thejuice of half a small lemon.
I wineglass of bourbon or rye whiskey.
Fill glass one third full of shaved ice.
Shake well, strain into a large cocktail-glass, and
fill up with Seltzer, Apollinaris or Imperial water.
Gin Daisy.
In same manner as whiskey, only using gin.
Beef Tea.
Put a barspoonful of the extract in a hot cup;
add salt, pepper and celery salt; fill the cup with
hot water, stir well, adding a few drops Worcester
shire sauce and a few drops of old sherry. Serve
with fine ice in glass on side.
Remsen Cooler.
Pare the rind from a lemon, leaving the rind
whole; put it in a large punch-glass with two or
three small lumps ice and a jigger Old Tom gin;
fill up with plain soda.
Big 4 Mint Jule^.
(Use large thin glass.)
Put some mint in glass; add a barspoonful powd
ered sugar; dissolve; don't crush the mint; put in