1895 The Mixicologist by C F Lawlor

THE MIXICOLOGIST.

39

To Frappe Champagne. Place the bottle in the champagne pail, fill with fine ice and salt; whirl or t wist the bottle several times, and it will become almost frozen. High Ball. Put in thin ale-g lass one lump of ice ; fill with syphon seltzer to within a n inch of the top, then float one h alf jigger brandy or whiskey. Whiskey and Mint. Put in barglass one lump cut-loa f sugar, enough water to dissolve , one or t wo sprigs mint; mash s ugar and mint together; serve same as plain whis– key, leaving barspoon in g lass. Gin Crust. (Use small barglass.) Gin crust is made like the brandy crust, using g in ins tead of brandy .

Brandy Daisy. (Use small b arglass.) T ak e 3 or 4 clashes of g um syrup .

2 or 3 clashes of Curai;oa cordial. The juice of h alf a small lemon. r small wineg lass of brandy. 2 clash es of J amaica rum. Fill gla