1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

ii

Hot Scotch. — Fancy. Two lumps of sugar dissolved with hot water, one drink Scotch whiskey, a little claret; mix well; squeeze lemon peel on top; small spoon in glass. Haywood's Delight. Two limes squeezed, a lktle sugar, a little seltzer; mix this; one pony benedictine, one squirt Jamica rum, one squirt cura- cao, cracked ice; rill up with claret wine; shake a little; dress, orange, lemon, banana slices, grapes or berries in season; spoon, straws. Lallah Coolah. Make up a nice appolinaris lemonade, float a good-sized drink of whiskey on top; dress with plenty of fruit; serve with straw. A very cooling beverage on a hot day. Locomotive. Large glass. Yolk of one egg, one spoonful honey, one wine glass claret, two spoonsful oi curacao; mix well and put in saucepan until it comes to a boil; put in a few cloves, nut- meg, and serve. Nerve Food. Long glass. One fresh egg, a little sugar: mix this; one- third sherry, one-third port, one-third brandy; fill up with cracked ice; pour in good milk to fill glass; shake well, strain, serve: nutmeg or lemon oil on top. Pousse Cafe. Sherry glass. One-fifth raspberry syrup, one-fifth maras- chino, one-fifth curacao (green), one-fifth chartreuse (yel- low), one-fifth Cognac brandy: each cordial to be dropped from end of spoon to prevent intermingling; each liquer should show separately. It requires a little patience and skill to make this drink effectively. This is a great French drink. Pousse P Amour. Sherry glass. One-third maraschino, yolk of one egg, one- third curacao, one-third Cognac brandy; keep each separate. President McKinley. [For a Couple.] Large glass. Two eggs, yolks only, two jiggers Cognac, two squirts vermouth, two squirts maraschino, two squirts benedictine, two squirts curacao, one squirt orange bitters;