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THE ART OP MIXING THEM
1 sprig of mint press to extract the essence, ponr
the wine into the glass slowly, stirring gently
continually. Dress tastily with sliced orange,
grapes and berries.
Champagne Punch.
(Served in champagne goblets.) 1 quart bottle
of wine; % It"- of sugar; 1 orange, sliced; the
juice of a lemon; 3 or 4 slices of pineapple; 1
wineglass of strawberry syrup. Dress with fruit.
Champagne Sour.
(A large bar glass.) 1 teaspoon of sugar; 2
or 3 dashes of lemon juice, J/J fine ice; fill up with
wine. Stir well, and dress with fruit and berries
in season.
Champagne Velvet.
Fill a goblet % full ice-cold champagne. Pill
up balance of goblet with ice-cold porter. Stir
and serve.
Chocolate Punch.
Pill large bar glass full shaved ice; 1 tea-
spoonful bar sugar; % jigger Guracoa; 1 jiggel
port wine; 1 egg. Pill up with milk; shake wellj
strain into punch glass; grate nutmeg on tcy
and serve.
Cider Egg Nogg.
(A large bar glass.) 1 fresh egg; % tablespoon
of sugar; 3 or 4 small lumps of ice; fill the glass
with cider. Shake well and strain, grate a little
nutmeg on top. This drink is a very pleasant one
and is popular throughout the southern part of
the country and it is not intoxicating. Use the
very best quality of cider, as by using poor cider
it is impossible to make this drink palatable.
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