1895 The Mixicologist (First Edition) by C F Lawlor

39

THE MIXICOLOGIST.

To Frappe Champagne. Place the bottle in the champagne pail, fill with fine ice and sait ; whirl or twist the bottle several times, and it will become almost frozen. High Bail. Put in thin ale-glass one lump of ice; fill with syplion seltzer to within an inch of the top, then float one half jigger brandy or whiskey. Whiskey and Mint. Put in barglass one lump cut-loaf sugar, enough water to dissolve, one or two sprigs mint; mash sugar and mint together; serve same as plain whis­ key, leaving barspoon in glass. , Gin Crust. (Use small barglass.) Gin crust is made like the brandy crust, using gin iustead of brandy. Brandy Daisy. (Use small barglass.) Take 3 or 4 dashes of gum syrup. 2 or 3 dashes of Curaçoa cordial. The juice of half a small lemon. 1 small wineglass of brandy. 2 dashes of Jamaica rum. Fill glass one tliird fuU of shaved ice. Shake well, strain into a large cocktail-glass, and fill up with Seltzer water from a syphon.