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Mixed
Drinks
crushed
ice.
Half
fill
a
tumbler
with
crushed
ice,
pour
over
it
all
the
liquids,
shake
well,
then
strain
into
a
glass,
and
serve
with
a
small
piece
of
lemon
peel
floating
on
the
surface.
Note.
—
For
dry
cocktails
use
French
vermouth,
and
be
sparing
of
bitters.
May
Drink
Hock
type,
or
other
white
wine,
1
bottle;
water,
%
pt.;
sugar,
1
or
2
tablespoonfuls;
lemon
(the
juice
and
thin
rind),
1;
black
currant
leaves
a
small handful;
crushed
ice.
Put
the
sugar,
lemon
rind
and
lemon
juice,
black
currant
leaves,
into
a
jug,
add
the
water
and
wine,
and
let
it
stand,
covered
and
surrounded
with
ice,
for
at
least
3^
hour.
Strain
into
a
glass
jug,
add
a
few
sprigs of
mint,
then
serve.
Metheglin
From
honey,
1
cwt.;
warm
water,
24
gal.;
stir
well
until
dissolved;
the
next
day
add
of
yeast,
1
pt.,
and
hops,
1
lb.,
previously
boiled
in
1 gal.
of
water,
along
with
water,
q.
s.
to
make
the
whole
measure
1
bbl.;
mix
well,
and
fer-
ment
the
whole
with
the
usual
precautions
adopted
for
other
liquors.
It
contains,
on
the
average,
from
7
to
8%
alcohol.
Mint
Julep
1.
—
This
is
made
precisely
in
the
same
manner
as
sherry
cobbler,
except that
you
use
brandy
instead
of
wine,
and
you
add
to
your
fruits
3
or
4
sprigs
of
fresh
spearmint.
Decorate
the
top
with
sprigs of
mint
instead
of
flowers.
2.
—
Loaf
sugar,
4
cubes;
extract
mint,
10
drops;
pre-
pared
milk,
1
dessertspoonful;
hot
soda,
sufficient
to
fill
cup;
whipped
cream,
1
tablespoonful;
grated
nutmeg,
q.
s.
3.
—
Make
a
syrup
of
1
qt.
of
water
and
1
lb.
of
sugar.
Break
up
1
doz.
sprigs of
mint
and
soak
them
in
V/i
cup-
fuls
of
boiling
water,
in
a
covered
bowl,
for
5
minutes.
Then
strain,
and
add
the
flavored
water
to the
syrup.
Turn
in
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207