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

HAYWOOD'S MIXOLOGY.

36

Schley Sour.

Large glass one-half lemon squeezed, a little sugar, a little seltzer; mix this; a drink of whiskey, a little benedictine; stir well, strain, serve with slice of orange. TODDIES. One tablespoon of sugar, dissolve it in a little hot water, one glass of apple-jack, one-half baked apple; fill up with hot water, grate nutmeg, and serve. Whiskey Toddy. LTse small bar glass. One teaspoon of sugar dissolved in cold water, lump of ice, one wine glass of whiskey; stir and serve. Gin Toddy. Make the same way as Whiskey Toddy, using gin instead of whiskey. Brandy Toddy. Make the same way as Whiskey Toddy, using brandy in- stead of whiskey. Long Toddy. Medium sized glass. One lump sugar, dissolve with water, two lumps of ice, a good drink of whiskey, a slice of pineapple, small bar spoon; stir, serve. Short Toddy. Make same way only use smaller glass. Brandy Champerelle. Sherry glass. One-third brandy, one-third bitters, one-third curacoa (green) ; keep liquors separate. Absinthe. — French Style. Fill wine glass full of absinthe, place inside of larger glass, pour water, drop at a time of glass until three-fourths full, then withdraw your wine glass. In all first-class bars they use an absinthe percolater. one-half full cracked ice, Apple Toddy. Use small bar glass.