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MISCELT,ANEOUS DRINKS.
59
EGG PHOSPHATE.
230
Into a mixing-glass · place a barspoonful of sugar, a barspoonful of
acid phosphate and a raw egg; fill the glass with cracked ice and water,
shake well and serve with str aws.
FIX.
231
F ill a punch glass with fine ice and set
it
on the bar. Then take a
metli u1p –
size mixing-glass and put in it one desertspoonful of sugar, the juice of oue
lemon, a jigger of whiskey and enough water to make a drink large enougli
to
fill
the punch glass containing the ice. Stir well, pour over the ice
in
the punch glass, decorate and serve with straws.
FLOAT.
232
Any wine or liquor carefully poured ornr a non-alcoholic beverage is
called a F loat providing the two liquids are not allowed to blend or mix.
Claret on top of a lemonade is called a Claret and Lemonade F loat. A
.Whiskey Float is about a jigger of whisliey carefully poured over a high–
ball-gfass of seltzer or other effervescent " ·ater.
A glass of water with a cork in it has also been termed a F loat by
some comedians.
FLIP.
233
(See Sherry Flip, Recipe No. 289.)
GIN AND BITTERS.
234
Rinse the interior of a small bar-glass with tbe desired brand of bitters
(Boonekamp is generally used with gin ) , hand th.e customer the desi1·ecl
brand of gin and allow him to help himself. Always serve ice water on
the side.
GIN AND GUM.
235
Into a small bar-glass place about a teaspoonful of gum syrup and a
toddy spoon; hand a bottle of the desired brand of gin to the patron, allow–
ing him to help himself, and serve ice water on the side.