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THE ART OF MIXING THEM
4 sweet oranges; suflScient loaf sugar, dissolved
in some of the hot water. Rub the rinds of 3
lemons with sugar; cut the peel very fine off
2 more lemons and 2 of the oranges; press out
the juice of all the oranges and lemons. Place
the whole with the jelly in a jug and stir well.
Pour on the water, and let it stand for 20 min
utes. Strain through a fine sieve into a large
bowl; add the capillaire, spirits, shrub and wine,
stirring well.
Panama Cooler.
(A large goblet.) full cracked ice; juice of
Yz orange; 2 dashes lime juice; 1 jigger rhine
wine; 1 jigger sherry; Yz harspoonful sugar; 3
or 4 dashes maraschino. Stir well and fill the
balance of glass with ice; decorate with fruit
and serve with straw.
Parisian Pousse Cafe, No. 1.
(A sherry glass.) 5 drops of raspberry syrup;
14 of the glass maraschino; Yi. of the glass Cura-
coa; Yi of the glass chartreuse; % of the glass
brandy. Keep the colors separate and serve with
out mixing.
Parisian Pousse Cafe, No. 2.
One-half glass of maraschino; kir^chwasser;
y chartreuse; brandy on top.
Philadelphia Punch.
Fill a large bar glass with shaved ice; 2 tea-
spoonfuls bar sugar; 2 dashes lemon juice; 1 jig
ger St. Croix rum; 1 pony old brandy. Stir well;
dress with fruit and serve with straws.
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