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THE ART OF MIXING THEM
Knickebein.
(A sherry glass.) ^ wineglass of vanilla cord
ial, 1 yolk of egg, which carefully cover with
benedictine; wineglass kummel; 3 drops of
Angostura or Boker's bitters. The same rule is
here applied as in making Pousse Cafe, viz: Keep
colors separate and the different portions from
running into each other.
Knickerbocker.
(A large beer glass.) 2 tablespoons of rasp
berry syrup; juice of % a lemon, a slice of pine
apple and orange; 1 wineglass St. Croix rum;%
wineglass Curacoa; fill glass with fine ice. Stir
well, adding fruit in season, and imbibe through
a straw.
Mamie Taylor.
(Fizz glass.) 1 drink of rye whisky; 1 lump of
ice; fill up with ginger ale; dash with a little
port wine. Seltzer or vichy can be used.
Manhattan Cooler.
Use large glass with cracked ice; the juice of
two limes; one teaspoonful of powdered sugar;
one wine glass of claret; one dash of St. Croix
rum. Mix well and add Apollinaris.
Maraschino Punch.
(Use large bar glass.) 1 teaspoonful of pow
dered sugar, dissolved in a little water; 1 wme-
glass of brandy; 3 dashes of arrack; Vz pony
glass of'maraschino; the juice of Yg a small
lemon. Fill the tumbler with shaved ice, shake
well, ornament with fruit and berries in season,
and serve with a straw.
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