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

HAYWOOD'S MIXOLOGY.

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Absinthe Punch.

Use large bar glass. One tablespoon of sugar, one wine glass of absinthe, juice of one-half lemon, one-half wine glass of Cognac, one tablespoon of oregat syrup; fill with ice, stir, ornament with berries, and serve with straws. SANGAREES. Brandy Sangaree. Use small bar glass. One teaspoon of sugar, one-half wine glass of water, one-half wine glass brandy, one lump ice; stir well and serve. Sherry Sangaree. Use small bar glass. One teaspoon of sugar, one-half wine glass of water, one teaspoon vanilla syrup, one and a half wine glasses sherry, one lump ice; stir, grate nutmeg, and serve. Port Wine Sangaree. Make the same way as Sherry Sangaree, using one and a half wine glasses of port instead of sherry. Gin Sangaree. Make the same way as Sherr^ Sangaree, using one wine glass of gin instead of sherry, omitting the nutmeg, dash or two of curacoa on top. Porter Sangaree, or Porteree. Use large bar glass. One teaspoon of sugar, two or three lumps of ice, one-half bottle of porter; grate nutmeg on top and serve. Ale Sangaree. Make the same wav as Porter Sangaree, using one-half bot- tle of ale instead of porter. SMASHES. Brandy Smash. Use large bar glass. One teaspoon of sugar, three sprigs of mint, one teaspoon of water; prers well together to extract the flavor, add one wine glass of brandy, cracked ice, shake well, strain, dress with mint and small piece of pineapple, and serve.