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70
MISCELLANEOUS DRINKS.
285
SEIDLITZ POWDERS.
These powders should be kept in every .well regula ted bar. They are
harmless when used properly, and are invaluable for settling a disordered
stomach.
Place tweuty-five grains of carbonate of soda and three drachms of
Rochelle salts in a blue paper, and twenty grains of tartaric acid in a white
paper aud administer in the following manner : Dissolve the contents of the
blue paper in a small bar-glass of water and t he powder contained in the
white paper in a very large glass with a little water in the bottom. Now
pour the contents of the small glass into the larger one and drink immedi–
ately while effervescing.
286
SETTLER.
A name sometimes given to a mixture of equal parts of claret a ud
plain soda.
287
SHANDY GAFF.
This
drink
is a mixture of equal parts of ginger ale and ale, but lager
beer can be substituted for ale
if
preferred.
288
SHERRY AND EGG.
Dash a little sherry wine into a small bar-glass; break an egg into
another glass and
if
good throw in and place in front of the customer
with a sherry bottle at his right so he can help himself to the wine. The idea
of putting a little wine in the glass b efore placing the egg in was conceived
for the purpose of preventing the egg from sticking to the glass while
drinking.
289
SHERRY FLIP.
A LA H ERDERT CORJ,E'.rT, HONG KONG.
Into a small mixing-glass place a dessertspoonful of sugar, a raw egg
and two jiggers of Sherry wine ; shake well with t wo or three lumps of ice
in the shaker, strain into a bj ghball gla•1s, grate nutmeg over the top and
serve. The above recipe is suitable for making a filp of whiskey or any
other wine or liquor by substituting the desired brand of liquor for sh erry
wine.