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Mixed
Drinks
Silver
Fizz
Gin,
1
wineglassful;
juice
of
J^
lemon;
white
of
1
egg;
icing
sugar,
1
teaspoonful;
carbonate
of
soda,
a
pinch
,•
pounded
ice.
Fill
a
tumbler
3
parts
full
with
pounded
ice,
pour
over
this
the gin
and
lemon
juice,
then
add
the
white
of egg,
beaten
to
a
stiff
froth.
Shake
well,
then
strain
into
another
tumbler
containing
the
icing
sugar
and
carbonate
of
soda,
and
serve
at
once.
Silver
Sour
Lemon
juice,
1
dessertspoonful;
unsweetened
gin,
1
wineglassful;
egg,
white
of
1;
loaf
sugar,
1
teaspoonful;
crushed
ice.
Put
the
white
of
an
egg
into
a
tumbler,
beat
it
slightly,
then
add
the
lemon
juice,
gin,
sugar,
and
a
heaped
tablespoonful
of
crushed
ice.
Cover,
and
shake
well
until
sufficiently
coojfed,
then
strain
into
a
small
glass,
and
serve.
Sloe
Gin
1.
—
Half
fill
clean,
dry
wine
bottles
with
sloes.
Add
to
each
1 oz.
of
crushed
barley
sugar,
a
little
noyau,
or
2
or
3
drops
of
essence
of
almonds.
Fill
the
bottles
with
good
unsweetened
gin,
cork
them
securely,
and
allow
them
to
remain
in
a
moderately
warm
place
for
3
months.
At
the
end
of
this
time
strain
the
liqueur
through
fine
muslin
or
filtering
paper
until
quite
clear,
then
bottle
it.
cork
securely,
and
store
for
use.
2
—
Cocktail—
Half
fill
a
tumbler
with
broken
ice,
pour
over
it
%
wineglassful
each
of
sloe
gin
and
unsweetened
gin
and
10
drops
of
orange
bitters,
cover
the
top
of
the
glass,
and
shake
it
well.
When
sufficiently
cooled,
strain
it
into
a
small
glass,
and
serve
with
a
small
piece
of
lemon
peel
floating
on
the
top.
Solferino
Brandy,
1
pt.;
simple
syrup,
2
pt.
211