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RARE AND FANCY DRINKS
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a wine-glass full of brandy. Fill up the glass with seltzer
water, stir thoroughly and serve while effervescent.
BRANDY DASHER
Press three or four sprigs of tender mint into the
bottom of a glass in which some sugared water has been
placed. Add a wine-glass full of brandy and fill the glass
two thirds full of shaved ice. Stir thoroughly and orna–
ment with half a slice of orange, and a few fresh sprigs
of mint. Serve with a straw.
ENGLISH BISHOP
Roast an orange which bas been stuck well with cloves
over a fire, and when sufficiently brown, cut it into
quarters and pour over it a bottle of heated Port wine.
Add a spoonful of honey and let the mixture simmer over
the fire for twenty minutes. Then serve piping bot.
SILVER FIZZ
In
a container place one portion of dry gin, the white
of an egg, two teaspoonfuls of powdered sugar, three
dashes of lemon juice. Fill with ice and shake thoroughly
to combine the ingredients. Serve in a tumbler with
seltzer water.