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MORNING GLORY FIZZ.
(Use a large bar glass.)
In all first-class bar rooms it is proper to have the
whites of eggs separated into an empty bottle, provided
you have a demand for such a drink, and keep them
continually on ice, as, by doing so, considerable time
will be saved; mix as follows:
1 fresh egg (the white only);
^ table-spoonful of sugar;
1 or 2 dashes of lemon juice;
2 or 3 dashes of lime juice;
3 or 4 dashes of absinthe, dissolve well with a little
water or setters;
f glass filled with fine-shaved ice;
1 wine-glass of Scotch whiskey.
Shake up well with a shaker; strain it into a good-
sized bar glass; fill up the balance with syphon setters
or vichy water, and serve.
The above drink must be drank as soon as prepared,
so as not to lose the effect and fiavor.
The author
respectfully recommends the above drink as an excel
lent one for a morning beverage, which will give a
good appetite and quiet the nerves (see illustration,
plate No. 7).
MANHATTAN COCKTAIL.
(Use a large bar glass.)
Fill the glass up with ice;
1 or 2 dashes of gum syrup, very carefully;
1 or 2 dashes of bitters (orange bitters);
1 dash of curagao or absinthe, if required;
i wine-glass of whiskey;
i wipe-glass of vermouth;
Stir up well; strain into a fancy cocktail glass;
squeeze a piece of lemon peel on top, and serve; leave