73 / 144
Ml:-;UELLANEOUS DRINKS.
71
SLING, COLD.
290
Dissolve a cube of sugar in a little \Yater and add a jigger of the
desired liquor a nd a piece of ice; stir, grate nutmeg over the top, aild a
piece of twisted lemon peel and ser ve.
SMASH, BRANDY.
291
Place a barspoonful of sugar, a squirt of seltzer and three or four
young tender shoots of mint in an old fashibned cocktail-glass; press the
mint slightly with a muddler, add a lump of ice and a jigger of cognac;
stir well, dash with seltzer again and serve with
-a
toddy-spoon in the glass.
SNOWBALL.
292
Into a small mi."\.
i.ng-glass place a barspoonful of sugar, a j igger of
whiskey and the white of an egg;
fill
the glass with cracked ice, shake well,
decorate with fruits and serve with straws.
SODA AND SYRUP.
293
P lace a piece of ice and a jigger of raspberry syrup in a large cut
goblet; fill up with sweet soda, stir and serve.
STARBOARD LIGHT.
294
A green Creme de Menthc highball
is
called a Sta rboard Light
by
naval
officers and steamship men in consequence of its beautiful green color, which
r eminds one of the right-hand or starbo:ud light which all vessels are com–
pelled by law to display at night.
STARS AND STRIPES.
295
The English name for a Pousse Cafe. The idea of calling this popular
French beverage by such a name originate1l once when a wag became intoxi–
ca ted by an over-indulgence in these enticing mixtures, and declared that
before partaking he had observed the most beautiful stripes, but afterward
all he could see was stars. H ence t\le name "Stars and Stri_pes," (ScC'
Recipes Nos. 271 and
272. ~