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THE MIXICOLOGIST.
51
Benedictine.
Served in the same manner as pony brandy. All
Liquers served in same style except pousse-cafe.
Golden Slipper.
Put in bell-shape claret-glass half jigger yellow
Chartreuse, yolk of one egg,fill with Kirsch Wasser.
To Serve Champagne.
Place the required number of Champagne-glasses
on the bar filled with fine ice; take wine carefully
from the ice and place on bar; remove the wire
from the cork with nippers; if corded, be sure and
cut all clean from neck of bottle and cork; while
doing this do not remove the bottle from the bar;
when done, pull the cork about one third out, wipe
the lip of the bottle carefully with a clean napkin or
towel, throw the ice from the champagne-glasses
and draw the cork slowly; pour a little wine in
each glass, then commence again with the first and
pour as much as you can without having the foam
run over the sides ; continue this until all the glasses
are filled. Always leave the bottle on the bar with
the cork b}' its side or on the top of the bottle until
the entire party have finished their wine.
Bowl of Claret Punch.
Four bottles of Claret. Dissolve in sufiBcient
water 3 tablespoonfuls of powdered sugar for each