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Mixed Drinks
107
MIXING A CLARET BISHOP
Place in stewpan one bottle of Claret and add four table
spoons of "giun," two cloves, the yeUow rind of only half an
orange, one small bit of the yellow rind of a lemon,and heat
until vapors rise just before boiling starts. Turn off flame
and let cool. Strain mixtme through muslin into a small
punch bowl containing cracked ice, or put in freezer imtil
chilled, and serve.
MAKING A CREME DE MENTHE FRAPPE
This is so easy that it almost needs no guidance. Fill a
cocktail or sherbet glass to rim with finely shaved ice. Pom-
over ice two tablespoons of Creme de Menthe Cordial. Let
stand until frost forms on glass. Then sip or use straw. Fine
after heavy meal.
MAKING A GRENADINE FRAPPE
The ladies will like this just as much as they'll like the
Creme de Menthe Frappe. Fill cocktail or sherbet glass as
given above with fine ice. Pom over it three tablespoons of
Grenadine. Let glass show frost before sipping. Men won't
like this because it is too sweet, but as for the ladies—well,
sweets to the sweet!
MIXING A BOSTON COOLER
Use a small punch bowl well iced and put in a quart of
ginger ale, one ounce of Creme de Cocoa, four ounces of
brandy and diced fruits of several kinds. Mix well and serve
to your bridge foursome.
MIXING A"NEXT MORNING"SUISSE
After the "night before" nothing is more conducive to a
feeling of relief than the "Next Morning" Suisse. Mix it like
this: In a large tumbler partly filled with fine ice pour an
ounce of Gin,an ounce of Anisette, a half ounce of Absinthe
and the partly beaten white of one egg. Mix thoroughly and
pour into small shell glass. Fill with ice cold vichy and
drink it down.