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How to lv[ix All Kinds of Drinks.
37
U
wine-glass water.
3 or 4 sprigs mint, pressed as in Mint Julep, to
extract the essence.
I
J1
wine-glasses Holland gin,
Stir well and dress with fruits in season, and serve.
CELERY SOUR.
Fill mixing glass two-thirds fu!i fine ice
1
teaspoonful pineapple syrup.
1
teaspoonful lemon juice.
U
tablespoonful celery bitters.
Stir well, strain into a claret glass with fruit, and
serve.
MINT JULEP.
,
(Use large bar glass .)
2
teaspoonfuls fine sugar in
~
wine-glass water.
3 or 4 sprigs mint which you press well in the
Ill
'
sugar and water to extract the flavor, then add
r ~
wine-glass full of brandy, after which withdraw the
mint and stir the ingredients well; then fill glass with
shaved ice and insert the mint again, stems down–
ward, leaves above. Dress tastily with fruits in
season.
Give a dash of Jamaica rum, a sprinkle of white
sugar, and serve with a straw placed across top of
glass
WHISKY JULEP.
(A large bar glass.)
1
teaspoonful powdered sugar in
U
wine-glass
water.
3 or 4 springs mint, press to extract the essence.