1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

MlSCELL.\NEOtlS DRiliKS.

RICKEY.

280

C.:arufu lly pick the seeds out of half a lime with t he point of a lemou–

knife, and t hen cut the skli1 in thrce or four places as you would cut a pie,

but don't cut all t he way t hrough the rin1l; place the half lime in a highball

glass with a heavy bottom (there are rickey-glasses made expressly for this

purpose) and muddle well

\Yi

th a toclcly-stick; adcl a piece of ice and the

desired brand of gin (a jiggerful),

fill

the glass with siphon soda, stir

well and serve.

NOTE.-Several different kinds of machines have been patented from

time to time for the purpose of making Rickeys and some bars have adopted

Rickey-squeezers with more or less success, but the above recipe is the

standard way of making this famous decoction ancl probably always will be.

ROCK AND RYE.

281

Into a decanter of good rye whiskey place three or four sticks of rock

candy and set it away for a few clays before using. Serve the same as

any plain liquor. Some bars ' carry rock candy syrup and when Rock and

Rye is ordered they serve a little rock candy syrup in a small bar-glass with

a toddy-sp oon and allow the patron to help himself to the liquor. Either

way is correet.

RUM AND GUM.

282

Pour about a teaspoonful of gum syrup into a small bar-glass, place a

toddy-spoon

the glass, hand the customer a bottle of Jamaica rum so

can help himself, and ser ve ice water on the side.

SAM WARD.

283

White Curac;;oa en frappe with a sli ce of lemon inserted in the ice.

Serve with a short straw.

SCAFF

284

fill a sherry-glass with half maraschin o and half cognac; add a fe1>:

drops of Angostura bitters and serve ice water on the side. This beverage

is usually called a brandy Seaffa.