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

TODDIES, cor.D.

418

·SOFT TODDY.

CALIFORNIA STYLE.

Cut the peel off half a lemon (the skin of a lime should never be used),

and place it in a small mixing-glass with a dessertspoonful of sugar and a

little effervescent water; mash the lemon peel with a muddler until all the

extract of the skin has been absorbed by the sugar and water. Then place a

.small piece of ice in a small cut bar-glass, and pour a j igger of whiskey over

it; then add t he lemon peel, sugar and water; grate nutmeg over the top

and serve.

419

SOFT TODDY.

NEW ORLEANS STYLE.

Into a small mixing-glass place a cube of sugar and a small piece of

lemon skin (not lime skin) about twice as large as you would use for a

cocktail; now add about t wo tablespoonfuls of boiling water and mu.ddle well

with a bar spoon until all the oil has been boiled out of the rind and the

sugar has been dissolved; then add a jigger of good whiskey, and shake the

whole up in a shaker containing two or three lumps of ice until enough ice

has dissolved to make the drink large enough to

fill

a small cut bar-glass,

into which you then strain it; then with a fruit fork put the lemon skin in

the drink; grate a little nutmeg on top and you will then have compounded a

nectar fit for the gods.

420

TODDY.

Half a teaspoonful of bar sugar dissolved in about two teaspoonfuls

of plain water, served with a small b ar spoon and the desired brand of liquor

added, is a -plain toddy. (See the following recipe.)

421

TODDY WATER.

strong solution of sugar and water which is kept already mixed in

all first-class bars and

used in making plain toddies and sweetening

.co.ektails.

422

WHISKEY TODDY.

Ma:ke t he same as Brandy Toddy, 1vith :whJ.skey

ituted

for

brandy:

,( See Recipe No.

414.)