1895 Modern American drinks; how to mix and serve all kinds of cups and drinks
MODERN AMERICAN DRINKS.
sugar, the juice of the six lemons, half a pint of boiling water ; mix well, add two quarts old Tom gin. Infuse one teaspoon ful coriander seeds in a pint of boiling green tea for twenty minutes, then add while hot to the mixture in the bowl, stir well and when cold strain, bottle, cork and seal. Keep in a cool place. Glee Club Punch. Put two lumps of sugar into a hot-drink glass, add a little lemon juice, three cloves, one small piece cinnamon, fill the glass half -full of boiling water, add one dash brandy, fill up with warm claret ; mix well, grate a little nutmeg on top. Hancock Punch. Fill a mixing-glass half-full of fine ice, add the juice and rind of half a lime, half a tablespoonful fine sugar, one third of a jigger St. Croix rum, two-thirds of a jigger whiskey ; shake well, strain into long thin eight-ounce glass, fizz up with a lit- tle siphon seltzer. Horsford Punch. Dissolve half a tablespoonful fine sugar with a little water in a mixing-glass, add one teaspoonful Horsford's Acid Phosphate, one jigger brandy; shake well, strain into fancy glass, trim with
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