1884 American and Other Drinks ( 1 st edition ) by Charlie Paul

23

39—WHISKEY CRUSTA.

Fill tumbler with chipped ice; squeeze half a lemon in; add a teaspoonful of strawberry syrup, and half a wine glassful of Bourbon whiskey; shake well and strain into a wine glass, first having moistened the outside of the glass and dipped it into powdered sugar; place a slice of lemon on top.

40—GIK CRUSTA.

Same as Ho.39,substituting gin for Bourbon whiskey.

41—BRANDT CRUSTA.

Ditto, substituting brandy for gin.

42—TOO TOO.

Pill tumbler with chipped ice; putin a teaspoon ful of sugar, an egg, and a teaspoonful of rasp berry syrup; add aliqueur glassful of brandyanda ditto of rum;shake well and strain.

43—CORPSE REVIVER.

Take a long,thin liqueur glass, which fill with equal portions of noyeau, maraschino,and yellow chartreuse respectively, taking care not to mix the ingredients,and take off at one draught.

44—BOSOM CARESSER.

Fill tumbler with chipped ice; put in a tea spoonful of raspberry syrup and a new laid egg; add a liqueur glassful of brandy and a little milk; shake well,and strain ofi with a pony tumbler.