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THE ART OF MIXING THEM
When the mixture acquires the consistency of a
stiff batter it is ready for use.
Vermouth Frappe.
(A large bar glass.) IVz pony of French ver
mouth, % glass of shaved ice; fill up with cold
seltzer water.
Victoria Sour.
Fill large bar glass Yi shaved ice; 4 dashes
gum syrup; 1 teaspoonful pineapple syrup; 4
dashes lemon juice; 3 dashes Jamaica rum; 1 tea-
spoonful Abricotine; % jigger sherry wine; Yz
jigger whiskey. Stir; strain into fancy sour glass
containing fruit; dash with carbonated water;
top off with a little claret and serve.
"Ward Eight"
Take juice of one lemon, half a glass of whisky;
one tablespoonful of sugar; one tablespoonful of
Grenadine syrup; one glass of Apollinaris. Mix
the lemon, sugar and Grenadine syrup well;
then add the half glass of whisky and the one
glass of Apollinaris. Strain into a goblet with
ice fruit.
Whisky Cobbler.
(A large bar glass.) 2 wineglasses of whisky;
Y2 tablespoon of sugar, dissolved well; lYz table
spoons of pineapple syrup; fill glass with fine
ice; stir well and dress with fruits. Serve with
a straw.
Whisky Crusta.
(A large bar glass.) 3 or 4 dashes of gum
eyrup; 1 or 2 dashes of Angostura bitters; 1 or
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