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RARE AND FANCY DRINKS
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upon the other ingredients, whisking and stirring the
ingredients all the while in order to prevent curdling.
Serve hot.
SAZARAC COCKTAIL
To one portion of whiskey, add three or four dashes
of Absinthe, one tablespoonful of plain syrup, three
dashes of bitters. Ice, shake well and serve
in
whiskey
glass, garnished with a sprig of mint which has been
bruised between the thumb and forefinger.
CUBAN B ACARDI
In container pour one wine-glass of Bacardi rum, add
white of one egg, large tablespoonful of pineapple juice,
same amount of orange juice. Fill shaker three quarters
full of cracked ice, shake rapidly a few times and serve.
CHAMPAGNE CuP
Into a pitcher place a quart of Champagne, two ponies
of brandy, two teaspoonfuls of powdered sugar, a wine–
glass of Sherry, and a dash of Curacoa and Mara–
schino. Add pieces of pineapple, orange, and berries in
season. Garnish with fresh mint and serve in champagne
goblet.