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MIXED DRINKS.
SODA COCKTAIL.
Three or four lumps of ice in large lemonade-
glass, two or three dashes Caroni or Angostura
bitters, two pieces twisted lemon peel, small bar-
spoonful sugar, one bottle white soda; stir well,—
serve.
POUSSE L'AMOUR.
Fill sherry-glass one-third full of Maraschino,
yolk of one egg, Benedictine enough to cover egg,
about the same quantity of brandy ; pour over bar-
spoon so as not to mix. Ignite brandy if desired,
same as in Pousse Cafe.
BURNT BRANDY.
Put one lump sugar in saucer, one jigger
brandy; light it with a match, let it burn for a
minute or so, extinguish the flame, put in whisky-
glass and serve.
SHERRY WINE.
Fill wine-glass with sherry, serve with water
on the side.