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The
StilLRoom
To
make
Boston
Cooler,
—
Place
in
a
tumbler
a
bottle
of
sarsaparilla,
a
bottle
of
ginger
ale,
the
rind
of
a
lemon
thinly
sliced,
and
a
few
bits
of
ice.
The
best
way
to
break
a
piece
of
ice
into
smaller
pieces
is
to
use
a
large
needle
and
strike
it
with
a
hammer
;
or
it
may
be
crushed
by
wrapping
it
in
a
napkin
or
other
cloth
and
hitting
it
with
a
mallet.
To
make
a
Brandy
Cocktail,
—
Fill
a
tumbler
with
chipped
ice,
and
pour
thereon
three
drops
of
Boker's
or
angostura
bitters,
six
drops
of
syrup,
and
half
a
wine-glassful
of
brandy.
Stir
for
a
minute,
and
then
strain
into
a
wine-glass
containing
either
a
small
piece
of
lemon-peel
or a
few
drops
of
cura^oa.
To
make
Champagne
Cobbler,
—
Half
fill
a
large
tumbler
with
shaved
ice,
add
the
juice
of
half
a
lemon
and
a
tea-spoonful
of
soda,
and
fill
up
with
champagne.
Dash
a
little
claret
over
the
top.
This
should
be
served
with
straws.
To
make
Champagne
Cup,
—
Mix
in
a
jug,
placed
on
ice,
a
bottle
of
champagne,
two
bottles
of
soda-
water,
a
liqueur-glassful
of
brandy,
a
liqueur-glassful
of
cura9oa
or
maraschino,
two
table-spoonfuls
of
sugar,
a
thin
slice
of
cucumber
(which
remove
before
serving),
a
pound
of
ice,
and
a
sprig
of
verbena.
To
make
Cider
Cup,
—
Proceed
as
with
champagne
cup,
replacing
the
champagne
by
cider,
and
using
only
one
bottle
of
soda-water.
kimple
Claret
Cup,
—
Extract
the
"
zest
"
or
ii8