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THE ART OF MIXING THEM
Claret Flip.
Fill large bar glass % full shaved ice; 2 heap
ing teaspoonfuls bar sugar dissolved in a little
water; 1 whole egg broken in; 1% jiggers claret
wine. Shake thoroughly; strain into punch
glass; sprinkle little nutmeg on top and serve.
Claret Punch.
(A large bar glass.) iVz tablespoons of sugar;
1 slice of lemon; 2 slices of orange; fill glass
with fine ice; pour in claret wine. Shake well.
Dress with fruit in season, and serve with a
straw.
Cocktail Absinthe.
(A large bar glass.) Fill tumbler with ice; 3
or 4 dashes of gum syrup; 1 dash of Angostura
bitters; 1 dash of anisette; ^4 wineglass of water;
% wineglass absinthe. Stir well; strain into a
fancy cocktail glass. Twist a piece of lemon peel
on top.
Cocktail Amaranth
Make a regular cocktail and strain into a
whisky glass. Fill up with seltzer or Vichy water.
Dip a small spoon in fine sugar, and with what
sugar remains upon spoon stir up the cocktail so
as to cause it to ferment; have the spoon a little
wet when dipping in the sugar.
Cocktail Applejack
(A large bar glass.). 2 or 3 dashes of gum
syrup; 2 or 3 dashes of raspberry syrup; 1 wine
glass of applejack; fill glass half full of fine
ice. Shake well; strain into a cocktail glass;
twist a bit of lemon peel in it.
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