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Champagne Frappe.
Place the bottle in the champagne cooler; fill
with shaved ice and salt; whirl the bottle until the
wine becomes almost frozen.
Mint Julep.
Use large bar glass.
One tablespoonful of white powdered sugar.
Two and one-half tablespoonfuls of water; mi.x
well with a spoon.
One and one-half wine-glass of brandy.
Take three or four sprigs of fresh mint and press
them well in the sugar and water, until the flavor of
the mint is e.xtracted; add the brandy, and fill the
glass with fine shaved ice, and draw out the sprigs of
mint and insert them in the ice with the stems down
ward, Su that the leaves will be above in the shape of
a bouquet; arrange berries and small pieces of sliced
orange on top in a tasty manner; dash with Jamaica
rum and serve with a straw.
Pineapple Julep.
For a party of five.
The juice of two oranges.
One gill of raspberry syrup.
One gill of Maraschino.
One gill of Old Tom gin.
Une quart bottle Sparkling Moselle.
One ripe pineapple, peeled and sliced small and
cut up.
Put all the materials in a glass bowl with shaved
ice, and serve in cocktail glasses, ornamented with
berries in season.
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