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

HAYWOOD'S MIXOLOGY.

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glass; pour the burning liquid over them; a squirt of ginger, a little nutmeg on top; stir. Sure cure. If too strong reduce. Rhine Wine —Seltzer. Half wine, half seltzer. Milk and Seltzer. One-half milk, one-half seltzer. Always put seltzer in glass first. Philly. Use small bar glass. One teaspoon of sugar, one pony glass of brandy, one tablespoon of raspberry syrup, one pony glass of St. Croix rum, a few slices of lemon peel on top, cracked ice; stir and serve. Joe's Mixture. Use small bar glass. Small piece of apple, one teaspoon of curacoa,, one teaspoon of pineapple syrup, one tablespoon of brandy, one tablespoon of gin, cracked ice; fill up with water and serve. BOWLS. Brown Stout Bowl. One-half dozen lemons cut in slices; place in large bowl; one pint sherry, two quarts of stout, one pint of ale; nutmeg grated on top; surround bowl with ice and serve. Champagne Bowl. One nice pineapple pared and cut in slices; place in punch bowl; one pound sugar sprinkled over the pineapple, squeeze one lemon and one orange in also; let this stand for some hours covered, then you may add three bottles white wine, three bottles of champagne, one syphon seltzer; dress with fruit in season. Delaware Peach Bowl. Peel one-quarter of a peck of nice, firm peaches, cut into sections or quarters, remove pits, place peaches in large bowl, cover well with sugar, let this rest for about one-half a day then add two bottles of Hockheimer or any good white wine; surround bowl with cracked ice and add before serving a bot- tle of Mumm's and syphon of Krause seltzer.