1895 The Mixicologist (First Edition) by C F Lawlor

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THE MIXICOLOGIST. Whiskey Daisy. (Use small barglass.)

Take 3 dashes of gum syrup. 2 dashes syrup.

The juice of lialf a small lemon. 1 wineglass of bourbon or rye whiskey.

Fill glass one third full of shaved ice. Shake well, strain into a large cocktail-glass, and fill up with Seltzer, Apollinaris or Impérial water. Gin Daisy. In same manner as whiskey, only using gin. Beef Tea. Put a barspoonful of tlie extract in a liot cup ; add sait, pepper and celery sait ; fill the cup witli hot water, stir well, adding a few drops Worcester- shire sauce and a few drops of old sherry. Serve with fine ice iu glass on side. Remsen Cooler. Pare the rind from a lemon, leaving the rind whole ; put it in a large punch-glass with two or three small lumps ice and a jigger Old Tom gin; fill up with plain soda.

Big 4 Mint Julep. (Use large thin glass.)

Put some mint in glass ; add a barspoonful powd- ered sugar; dissolve; don’t crush the mint; put in