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How to Mix A ll Kinds of
Drin:ks.
27
WHISKY CRUSTA.
(Use large bar glass.)
3 or
4
dashes gum syrup.
I
or
2
dashes Angostura or Boker's bitters.
1
or
2
dashes lemon juice.
2
dashes Maraschino.
2
das hes of Curacoa.
Fill gla.Ss half full of shaved ice.
U
wine-glass whisky.
-=
Mix the ingredients thoroughly.
Ti.~_ke
a lemon
the size of a fancy cocktail glass ; peel .t so as to have
the rind all in one piece; fit it into the cocktail glass.
Moist en the edge of your glass with lemon juice, and
dip the edge in powdered sugar, then strain the .·
1
ix–
ture into your prepared glass and serve.
BRANDY DAISY, NO.
I.
(Use small bar
gla~s.)
3 or 4 dashes gum syrup.
2
or 3 dashes of Curacoa .
~
the juice of a lemon.
2
or 3 dashes orange cordial.
1
wine-glass brandy.
Fill glass half full fine ice; shake thoroughly; strain
and fill up with Seltzer water or Apollinaris. Serve
GIN DAISY.
(Use small bar glass.)
Is prepared in the same manner as the Brandy
Daisy , substituting gin for brandy.