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56
l\USCEl,f.u\l\TEOUS DlUNKS.
214
CHASER.
Any liquid which is drank after or served wi t h a dri11k of spirituous
liquor is called a Chaser.
215
CIDER NECTAR.
Fill a punch-glass with fine ice anu set it in front of the customer. Then
take a large mixing-glass and put in it a dessertspoonful of sugar, the Jmce
of two lemons, a dash of whiskey or brandy and some cider. Stir until the
. sugar is dissolved and then pour over the :fine ice in t he punch-glass, decorate
with fruits in season and serve with straws.
216
CLARET AND SELTZER.
Place a piece of iee in a long, thin glass and fill the glass with half claret
and half syphon seltzer and serve.
217
COLLINS.
A Collins is a very large Gin Fizz served in a pint glass. A John Collins
is made of Holland gin, a Tom Collins is made of Tom gin, and a Whiskey
Collins is a very large Whiskey Fizz. (See John Collins, Recipe No. 249.)
~
218
CONCLAVE.
Into a very large soda glass or goblet place a piece of ice, a jigger of
raspberry syrup and a small barglassful of sweet milk; :fill the glass with
sweet pr lemon soda and serve after a thorough stirring.
219
COPENHAGEN.
Place a heaping barspoonful of Tom and J erry batter (see Recipe No.
155) into a mug or medi um-size cut glass; dissolve in a little lemon soda, add
a lump of ice and a dash of Jamaica rum; fill the glass with more lemon
soda, stir thoroughly until the mixture is all of
on~
consistency and serve.
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