TO FRAPPE CHAMPAGNE.
Place the bottle iu the champagne pail, fill with fine ice and salt, whirl or twist the bottle several times and it will become almost frozen.
Fill mixing-glass two-thirds full of fine ice, large spoonful syrup,one piece twisted lemon peel, one jigger sherry, . Stir well, strain in cooled punch-glass, add fruit, float a little claret on top.
Put in thin ale-glass two or three lumps of ice, fill with syphon seltzer to within an inch of the top, then float one-half jigger brandy or whisky.
WHISKY AND MINT.
Put in bar-glass one lump cut. loaf sugar, enough water to dissolve, one or two sprigs mint. Mash sugar and mint together; serve same as plain whisky,leaving bar-spoon in glass.
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