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44
SUMMER DRINKS
John Collins.
Put into a large tumbler the juice of one
lemon, one tablespoonful of icing sugar, one
wineglass of English gin, one tablespoonful of
water, and fill two-thirds with shaved ice;
shake well, and fill up with a bottle of soda-
water whilst stirring. Insert two straws, and
place two slices of lemon on top.
Knickerbein.
Break into a small tumbler theyolk ofone egg,
one-third of a wineglass of cura9oa, one-third
of a wineglass of maraschino, one-third of a
wineglass of brandy; add shaved ice, shake
well, and strain; whisk the white of egg to a
stiff froth, and place it on the top, then dust
with pink sugar, and insert straw.
Knickerbocker.
Put into a small tumbler the rind and juiceof
one lemon, then add two teaspoonfuls of rasp
berry syrup, one wineglass of Santa Cruz or
white rum, and a teaspoonful of cura9oa; fill
with shaved ice, and shake well. Add berries
in season, and serve with two straws.
L'Amour Pousse.
Put intoa small tumbler halfa wineglassful of
maraschino, with the yolk of an egg, and beat
both well together; add a quarter-wineglass of
brandy and shaved ice. Shake well, strain, and
dash the top with vanilla syrup.