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WEl3"1\1AN DROS. ' BARTENDERS' GUIDE.
JOHN COLLINS. (Use • n extra large bar glass.)
;
1
~hree-c.uarl.ers
tablespoon ful of su
1
m r
wo or three clashes of lemon juict>. •
Two dashes of lime juice
Four
oy
five small lumps
1
of ice,
One wine-glass of H olland giu.
37
Pdour in a bottle of plain soda,
mL"
up
w~ll
remove the ice
an st:n·ve.
'
•
JULEP . (Use a large bar glass.)
Same a s mint julip, without the fancy. fixings.
JULEP- Champagne. (Use a large bar glass:)
One lump of white s ngar,
One sprig of mint, press to exti·act th e essence,
Pour champagne into the glass•slowly, stiL·riug gently.
D··esswith sliced ora n ge,gra pes a nd berries.tastily.and serve.
.
.
JULEP- Gin. (Use a large bar glass.)
Snme as mint julip, substituting Holland gin for brandy.
JULEP- Mint. (Use
a
large bar glass.)
One tablespoonful of white pulverized su1mr.
Two and one-ha lf ta blt>spoonfuls ot w>Lter, mix well
with a spoon,
One a nd one-h>Llf wine-glassful of brandy.
Take three or four sprigs of f resh mint, and press them
well in t he sugar and warer, un til the flavor of the mint is
t\,Xtracted; add the brand y, aud fill the ·glass with fins
shaved ice, then dra w out the sprigs of mint and insert
them in
th~
ice with the stems downward, so that the leaves
will
bt> above, In th" s ha pe of n bouquet; arrange berries.
and small l)ieces of sliced
orani:reon top in a tasty I1'Anner.
<la.sh with Jama.ice. rum.. a nti
se.rve
wit.ha
--tra\V.