1892 The flowing bowl when and what to drink (1892, c1891)

MIXED DRINKS.

I2Q

24. Imperial

pal.

A mixing-glass

% filled with fine ice, i pony of absinthe,

i dash of anisette,

1 dash of chartreuse (yellow). Shake this to the freezing-point; strain into a cocktail glass; drop a little creme de roses in the centre, and serve

25. ai)e

pal.

A goblet with ice,

2 dashes of gum, i pony of absinthe, i dash of maraschino.

Stir well, strain into a cocktail glass; pour a little creme de menthe in the centre, which will go to the bottom, and serve.

26.

IJtmroer.

l)e

A large glass

% full of fine ice, dash of bitters, i

1 dash of absinthe, ^j of vino vermouth,

}/(, of anisette, l /6 of curagao. Mix well, strain into a fancy glass,

and present.

27. Solra Cocktail.

A large glass with a spoonful of sugar,

squeeze a little oil of the peel of a lemon on it, a little fine ice, 2 dashes of bitters.

Pour in a bottle of plain soda slowly with your left hand, while you stir it with your right hand, and present; strain if de- sired.

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