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How to 111ix All Kinds of Drinks.
15
SHERRY COBBLER (CALIFORNIA.)
(A large bar glass.)
I
teaspoonful sugar.
1
pony pineapple syrup.
2
wine-glasses of California sherry.
Fill glass with fhaved ice.
Stir well; dress with fruits, and gently pour a little
port on top. Serve with a straw.
BLACK STRIPE.
(Use
a.-
small bar glass.)
I
wine-glass Santa Cruz rum or Jamaica.
1
tablespoon n;iolasses.
If
called for in summer, stir in about a tablespoon
of water and cool with shaved ice.
If
in winter, fill the gla!:jiiJ with boiling water, grating
a little nutmeg on top, and serve.
BLUE BLAZER.
(Use two silver-plated mugs.) .
1
teaspoonful sugar, dissolved in a little hot water.
111wine-glass Scotch whisky.
Set the liquid on fire, and, while blazing, pour three
or four times from one mug into another. This will
give the appearance of a stream of liquid
fir~.
Twist a piece of lemon peel on top and serve.
CHAMPAGNE 'FRAPPE.
Place the bottle in the champagne cooler; fill with.
shaved ice and salt; whirl the bottle until the wine
becomes almost frozen.