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

HAYWOOD'S MIXOLOGY.

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Sherry Lemonade. Use large bar glass. One tablespoon of sugar, juice of half a lemon, one wine glass of sherry wine, cracked ice, shake, and serve with straws. Port Wine Lemonade. Make the same way as Sherry Lemonade, using port wine instead of sherry. Claret Lemonade. Make the same way as Sherry Lemonade, using claret in- stead of sherry. Egg 1 Lemonade. Use large bar glass. One tablespoon of sugar, one egg, the juice of half a lemon, one wine glass of water, pracked ice, shake well, and serve with straws. Hot Lemonade. Use large bar glass. One tablespoon of sugar, juice of half a lemon; fill glass with boiling water, stir, and serve. Orgeat Lemonade. Use large bar glass. One-half wine glass of orgeat syrup, juice of half a lemon, cracked ice, balance with water; shake and dress with fruit and berries in season. Orangeade. Make the same way as Lemonade, using orange instead of lemon. PUNCHES. Five bottles champagne, one bottle Ja- maica rum, one pint maraschino, six lemons squeezed, one- half pint carocoa, sugar to taste; mix all together; put a nice clear block of ice in bowl, dress with all fruit in season and colored rock candy; serve in fancy glasses. You may add a bottle of appollinaris. Corbett Punch. A bottle Cognac brandy, one-half pint peach brandy, one- Rocky Mountain Punch. [For 20 Persons.] Large punch bowl.