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4
or
5
sprigs
of
fresh
mint
;
press
them
well
in
the
sugar
and
seltzer
until
the
flavor
of
the
mint
is
extra'cted.
i|
glasses
of
brandy
(Hennessey).
Fill
the
glass
with
fine
ice,
shake
well,
then
take
some
sprigs
of
mint
and
insert
them
in
the
ice
so
the
leaves
will
be
in
the
shape
of
a
bouquet
;
decorate
with
fruit
in
season,
dash
with
Jamaica'
rum,
sprinkle
a
little
pulverized
sugar
on
top,
and
serve
with
straws.
A
great
favorite
with
slow
drinkers
who
are
fond
of
something
winch
leaves
an
aromatic
flavor
in
their
mouths.
WHISKEY
CRUSTA.
Take
a
small
lemon
and
cut
off
the
ends,
peel
off
the
whole
rind
and
place
it
inside
of
a
wine
glass,
rub
a
slice
of
lemon
around
the
edge
of
the
glass,
dip
the
glass
in
pulverized
sugar.
Mix
as follows,
using
a
mixing
glass
2
dashes
of
gum
syrup.
i
dash
of
bitters
(Angostura).
i
dash
of
lime
juice.
2
dashes
of
benedictine.
i
wine
glass
of
whiskey.
IOI