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Mixed Drinks
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BRUNSWICK COOLER
Into a large goblet pour the juice of one lemon and a
tablespoon of "gum," Mix well and add one ounce of fine
Rye Whisky,filling glass with ice cold ginger ale. Top with
DIZZY SOUR
For a Dizzy Sour you require the shaker. Into it pour one
and a half ounces of Whisky and a teaspoon of Benedictine.
Half fill with cracked ice to make thoroughly cold. Now
mash a half lemon in a separate httle bowl,grinding into it a
teaspoon of granulated or powdered sugar until sugar is
dissolved. Put the entire noiixture into the shaker and shake
thoroughly. Strain offinto small glass and top with a quarter
shce orange, lemon or piece of pineapple. Then float, as in
pousse cafe, a tablespoon of rum on top. Don't drink too
many! It's a dizzy drhik, as its name impUes.
MULLED ALE
FiU a mug three quarters full with ale. Into the ale
thrust directly in the center a white hot iron. The ale wUl
tend to bubble, but remove iron before ale goes over top and
drink.
PORTER SANGAREE
Into an ale glass pour to within an inch of the top of glass
some good old Porter. Add a tablespoon of "gum," stir
thoroughly and crown with a pinch of powdered nutmeg.
RHINE WINE COBBLER
Germans are very fond of this Rhine Wine Cobbler, and
with good reason. Use a large goblet and pour into it a
tablespoon of "gum," add five ounces of Rhine Wine, fill
glass with fine ice, stir and top with fruits in season. Imbibe
through straws.
MOSELLE COBBLER
Do as in Rhine Wine Cobbler.
CHABLIS COBBLER
Do asin Rhine Wine Cobbler.