1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

24

GIJs" AJ^B MOLASSES.

116.

The same as Medford Rum and

Use small bar glass.

Molasses, using Gin instead of Medford Rum.

FANCY DRINKS.

BRAKBY CRUSTA,

117

Use a champagne glass in one piece, dip it in pulverized sugar, and place it so as it will cover the inside of the glass, put a small quantity of cracked ice in the bottom of the glass, and then pour in ^ wine glass of Brandy, 3 dashes of Lemon Juice, i teaspoonful of sugar, 3 dashes of Bitters, mix with a spoon and serve. WHISKEY CRUSTA. This drink is prepared in the same way as Brandy Crusta, using Whiskey instead of Brandy. GlJf CRUSTA. The same as Brandy Crusta, using Gin instead of Brandy i® Eggs, beat the whites in a bowl by themselves until they become a stiff froth, beat the yolks in another bowl until very thin, add 15 table spoonsful of sugar to the white of the eggs, and mix well, mix the yolk and white of the eggs together in the punch bowl, and beat until the mixture is of the consistency of batter. Peel half of a lemon all 118 119 120 TOM AMD J ERR T MIXT URE. Use punch bowl,