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

HAYWOOD'S MIXOLOGY.

1

Sillabub Bowl. One pint of cream, one bottle sauterne wine, one-half pound sugar, the juice of a lemon, some grated lemon peel; mix this well until it gets thick; ice and serve. This is a good after- dinner. Badminton Bowl. Medium sized cucumber cut in slices in punch bOwl, one- half pound sugar, a little nutmeg grated on top, bottle of Rhine wine or claret; stir well; add syphon of Krause seltzer and ice; ready to serve. COCKTAILS. G-in Cocktail. Use small bar glass. Three dashes of gum syrup, two dashes of angostura bitters, two dashes of curacoa, one wine glass of gin; fill one-third of fine ice, stir with sooon, strain in a glass, twist shred of lemon peel over the cocktail, let the peel rest on the glass, and serve. Whiskey Cocktail. Make the same as Gin Cocktail, using one wine glass of whis- key instead of gin. Brandy Cocktail. Make the same as Gin Cocktail, using one wine glass of brandy instead of gin. Fancy Brandy Cocktail. Make the same as Gin Cocktail, using one wine glass of brandy instead of gin; but moisten the glass with lemon peel and dip it into sifted sugar. Fancy Gin Cocktail. Make the same as Fancy Brandy Cocktail, using one wine glass of gin instead of brandy, and proceed in the same way. Japanese Cocktail. Use small bar glass. One tablespoon of orgeat syrup, five dashes of angostura bitters, one glass of brandy, one shred of lemon peel; fill glass with one-third ice, stir well and serve like Gin Cocktail