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MIXED DRINKS.
BRANDY SANGAREE.
Put in mixing-glass one small bar-spoonful
pulverized sugar, enough water to dissolve, one
jigger brandy, three or four dashes port wine, fill
two-thirds full of fine ice; stir well, strain in
punch-glass, nutmeg on top.
SHERRY COBBLER.
Onelarge bar-spoonfulsyrup inthin lemonade-
glass, three pieces twisted lemon peel, fill glass
two-thirds full of ice, one and one-half jiggers
sherry wine; stir well with bar-spoon, working
syrup and peel to top,fill with ice, trim with fruits,
serve with straws.
BOWL CLARET CUP.
Fourteen to sixteen glasses. One quart claret,
two bottles plain soda, one-half pound pulverized
sugar, one large lemon sliced thin, two slices
cucumber rind, one orange sliced thin, one ounce
of ground cinnamon, cloves and allspice mixed.
Stir well, put in two or three good sized lumps of
ice, serve in claret-glasses.