Chapter
XX.
MIXED
DRINKS
Apple
Champagne
Syrup
APPLE
syrup,
3
pt.;
pear
syrup,
3
pt.;
Johannisberger
r\
wine,
20
oz.;
cognac
brandy, 8
oz.;
citric
acid
solution
'(10%),
1
oz.;
ginger
essence,
soluble,
1
oz.;
safflower
tincture,
6J^
dr.;
mucilage
of
acacia,
5
dr.;
apple
ether
essence,
1
dr.
Apple
Toddy
Hot
soda
mug.
Sugar,
J^
tablespoonful;
baked
apple,
y%\
applejack,
1
wineglass;
fill
balance
with
hot
water;
mix
well,
using
a
spoon;
grate
nutmeg
on
top.
Bishop
1.
—
Port
or
sherry,
1
bottle;
lemons,
2; loaf
sugar,
2
oz.;
water,
1
tumbler;
spice
to
taste.
Stick
1
lemon
with
cloves,
and
roast
or
bake
it;
boil
the
spice
in
the
water,
boil
up
the
wine,
take
off
some
of
the
spirit
with
a
lighted
paper,
add
the
water
and
the
roasted
lerribn,
and
let
the
preparation
stand
near
the
fire
for
a few
minutes.
Rub
the
sugar
on
the
rind
of
the
other
lemon,
put
it
into
a
bowl,
strain,
and add
half
the
juice
of
the
lemon;
pour
in
the
wine,
and
serve
as
hot
as
possible.
2.
—
To
2
bottles
of
claret
add
M
lb.
of
loaf
sugar,
the
thin
yellow
rind
of
an
orange,
and
6
cloves;
make
all
hot,
but
do
not
allow
it
to
boil;
then
strain
it
through
a
sieve
into
a
bowl
and
ice.
197