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

i\'USCELT,A.i'rEOUS DRINKS.

THIRST BREAKER.

303

ABDUL HAMID.

From C. W. Sternn's

·book "With Kitchener to Khartoum."

Into the largest glass procurable pour a large

drink

of equal parts

of French vermouth and Gordon gin; fi ll the glass with a cold bottle of

Schweppes' Cl ub Solla a nd quaff. L emon or lime juice is sometimes added.

TOM COLLINS.

304

Proceed t he same as in making a John Collins but use Tom gin instead

of Holland . (See Recipe No. 249.)

TROTTER.

305

A name sometimes given to a small milk punch.

UNFERMENTED WINE.

306

FOR CHURCH USE.

Pick from t he sterns and weigh any quantity of grapes and cook with

very little water; add one-quarter a s much sugar as you haYe used grapes and

allow the mixture to simmer until the seeds, pulp and skins are all separated;

st;~in

thro ugh a

muslin bag, bottle while warm, cork tightly and lay the

bottles down in a cool place.

VERMOUTH GOMME.

307

A GREAT FRENCH

Into a long thin glass place a piece of ice, gum syrup to taste and a

jigger of French vermouth; fill the glass with any effervescent water; stir

thoroughly and serve.

VELVET GAFF.

308

· Half champagne and half Dublin Stout mixed together in any quantity

or served in any style is all there is to this famous British beverage.

Be sure to have the wine and porter both very cold before opening.