1887 American and Other Drinks by Charlie Paul (second edition)

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sugar, half a liqueur-glassful of noyeau, half a o'^ssful of brandy, fill up with new milk; shake well; sprinkle the top with powdered sugar- and serve with straws. 152A—WHISKEY COCKTAIL. Same as No. 12, substituting whiskey for brandy. 153—WHISKEY CRUSTA. S.H. 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. 154—WHISKEY DATSY. S.D. Take half-pint tumbler half full chipped ice- add three dashes gum syrup, two dashes orgeat syrup, the juice of half lemon, a wine-glass of Bourbon or rye whiskey; shake well and strain into a large cocktail glass and fill up with syphon seltzer or apollinaris water.

155—WHISKEY FIZZ. L.D. Same as No.64, substituting whiskey for gin.

156—WHISKEY JULEP. L.D. Saine as No.97,substituting whiskey for brandy, omitting fancy adornments. See Gin Julep, No.65.

157—WHISKEY SLING. L.D. Same as No.67, substituting whiskey for gin.