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THE ART OF MIXING THEM
Applejack Sour.
(A large bar glass.) Fill glas % full of fine
ice; ^ tablespoon of sugar in a little water; 2
or 3 dashes of lemon juice; 1 wineglass old ap
plejack. Stir well; strain into a sour glass; dress
with fruit.
Arrack Punch.
(A bar glass.) 1 tablespoon of sugar, dissolved
in a little water; 1 or 2 dashes of lemon juice;
1 wineglass of Batavia arrack; half fill glass
with fine ice. Shake well; dress with fruits and
serve with straw.
Auditorium Cooler.
Into large bar glass squeeze juice of 1 lemon;
1 teaspoonful bar sugar; 1 bottle ginger ale off
the ice. Stir; decorate with fruit and berries.
Serve.
Baltimore Egg Nogg.
(A large bar glass.) 1 yolk of an egg; %
tablespoon of sugar, add a little nutmeg and
ground cinnamon to it and beat it to a cream;
% pony of brandy; 3 or 4 lumps of ice; i/4 pony
of Jamaica rum; 1 pony of Madeira wine; fill
glass with milk. Shake thoroughly, strain, grate
a little nutmeg on top.
Beef Tea.
(A hot water glass.)
teaspoonful of the
best beef extract; fill the glass with hot water.
Stir up well with a spoon; place pepper, salt,
celery-salt handy, and if so desired, put in a
small pony of sherry wine or brandy.
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