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MISCELLANEOUS DRINKS.
55
CAFE KIRSCH.
21-0
Place half a pony of aniset te and half a pony of kirscbwasser into a
large mixing-glass with two cubes of .suga r; fill the glass three-quarters full
of hot black coffee; shake until cold wi t h two large lumps of ice and serve
in large cut goblet.
CARDINAL FOR A PARTY.
211
Dissolve six tablespoonfuls of sugar in the juice of t en lemons and one
bottle of plain soda. Add a jigger of yellow Chartreuse and pour in a large
bottle of Burgundy and a pint of Sa uterne. Mix thoroughly, place a large
piece of ·ice in the bowl, decorate with slices o.f orange and pineapple and a
few sprigs of mint, and serve in thin glassware.
CHAMPAGNE JULEP.
212
THE COSTLIEST DRINK MADE.
William, the f amous New York mixologist, is Tesponsible for the creation
of this very exp ensive decoction and he declares that none but a master band
can be entrusted to compound this p erfection of the- art.
The foundation of this drink is made by crushii:!_g three or four sprigs
of mint antl three lumps of sugar in a dash of water. This produces a blue
tincture of mint. To this is added two ponies of the best brandy.
The foundation is thus laid and the superstructure 'is now added.
It
con–
sists of a pint of the finest champagne. Over this is placed a floor made of
cracked ice, which supports the chief feature of the julep.
A circular f ence is next built about the
t.opof the glass with slices of pine–
apple, banana, citron and orange and a f ew red roses.
This vivid inclosure is then filled np with vanilla ice cream. A f ew choice
berries of a bright color are set on top of t he white cream and some perfect
sprigs of mint are made to tower above the miniature flower garden. When
completed the julep, William declares, is the king of all mixed .drinks, and is
to a bar what a beautiful flower is to a lady's boudoir.
It
suggests the
fragrance and pure b eauty of nature. To use bis own expression,
" it
is t he
perfection of moist joy. ''
CHAMPERELLE.
(See
Brandy
Champarelle, Recipe No. 202.)
213