1895 The Mixicologist by C F Lawlor

51

THE MIXICOLOGIST.

Benedictine. Served in the same manner as pony brandy. All Liquers served in same style except pousse-cafe. Golden Slipper. Put in bell-shape claret-glass half jigger yellow Chartreuse, yolk of one egg, fill with Kirscli Wasser. To Serve Champagne. Place the required number of Champagne-glasses on the bar filled with fine ice; take wine carefully from the ice and place on bar; remove the wire from the cork with nippers; if corded, be sure and cut all clean from neck of bottle and cork; while doing this do not remove the bottle from the bar; when done, pull the cork about one third out, wipe the lip of the bottle carefully vv.ith a clean napkin or towel, throw the ice from the champagne-glasses and draw the cork slowly; pour a little wine in each glass, then commence again with the first and pour as much as you can without having the foam run over the sides; continue this until all the glasses are filled. Always leave the bottle on the bar with the cork by its side or on the top of the bottle until the entire party have finished their wine. Bowl of Claret Punch. Four bottles of Claret. Dissolve in sufficient water 3 tablespoonfuls of powdered sugar for each