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THE ART OF MIXING THEM
Pineapple Julep.
(For a party of five.) The juice of 2 oranges;
1 gill of raspberry syrup; 1 gill of maraschino;
1 gill of Old Tom gin; 1 quart bottle sparkling
Moselle; 1 ripe pineapple, peeled and sliced small
and cut up. Put all the materials in a glass
bowl; ice, and serve in cocktail glasses orna
mented with berries in season.
Pineapple Punch.
(For a party of 20.) Take 8 bottles of cham
pagne; 2 pints of Jamaica rum; 2 pints of brandy;
2 gills of Curacoa; juice of 6 lemons; 4 pineapples,
sliced. Sweeten to taste with pulverized white
sugar.
Plymouth Punch.
Crush a piece of lemon peel in a toddy tumbler
with muddler; 1 heaping teaspoonful bar sugar;
Yi jigger Sloe gin; ^ jigger whiskey. Stir well;
strain into cocktail glass; drop in of a peach;
top off with New England rum and serve.
Porter Sangaree.
(Large bar glass.) % tablespoon of sugar;
3 or 4lumps of ice; fill up with porter. Stir well;
remove the ice; grate a little nutmeg on top.
Port Wine Cobbler.
(A large bar glass.) Vz tablespoon of sugar;
1 pony of orchard syrup; fill glass with fine ice;
wineglass of port wine. Stir well; dress
with fruit.
Port Wine Flip.
(A large bar glass.) 1 egg; 1 tablespoon of
sugar; % glass of fine ice; 1 wineglass of port
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