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WHISKEY CRUSTA.
(Use a large bar glass.)
Take a nice, clean lemon, of the same size as that of
your wine-glass, cut off both ends, and peel it in the
same way as you would peel an apple; put the lemon
peel into the wine-glass, so that it will line the entire
inside of the glass; then dip the edge of the glass and
lemon peel in pulverized sugar.
The mixture is as follows:
i pony-glass of orchard syrup;
1 or 2 dashes of bitters (Boker's genuine only);
1 dash of lemon juice;
2 dashes of maraschino;
i glass of fine shaved ice;
I wine glass of whiskey;
Mix well with a spoon, strain it into the wine glass
containing the lemon peel, ornament it with a little
fruit, and serve.
MILK PUNCH.
(Use a large bar glass.)
f tablespoonful sugar;
^/a glass of fine ice;
1 wine glass of brandy; Martel;
i wine glass of St. Croix rum;
Pill the glass with rich milk, shake the ingredients
together, strain into a fancy bar glass, grate a little
nutmeg on top and serve.
Bartenders must understand that these prescriptions
for mixed drinks are strictly and exclusively first-class;
therefore, if a bartender works in a place which is not
first-class, and is not getting a high price for his drinks,
he must use his own judgment about the ingredients,
in order not to sell his drinks without profit. For in
stance where I say brandy in this mixed drink, whiskey