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

HAYWOOD'S MIXOLOGY.

9

PLAIN AND FANCY DRINKS.

Ambassador Bayard. Large glass full fine ice, one-fifth Cognac brandy, one-fifth Benedictine, one-fifth Curacao, one-fifth Chartreuse, one-fifth Maraschino; shake well; strain into fancy glass; one drop an- gostura on top; serve with cherry. Bottled Sunshine. Mix in punch bowl. One bottle sauterne, one bottle oporto, one pint sherry, a sprig of verbena, one lemon squeezed, one orange, one-half pint Cognac brandy, poney of benedictine, large lump of ice; sweeten to taste; stir well; dress with fruit; serve in fancy glasses. Blue Blazer. One wine glass whiskey, one wine glass hot water, two large pewter mugs; mix water and whiskey together; set on fire; pour from one mug to the other a number of times; while burning then add one lump of sugar; squeeze lemon on top; serve in bar glass. Burnt Brandy and Peach. Small glass. One tablespoon burnt sugar; one drink brandy, three slices dried peaches in glass; fill up with hot water; stir; serve. Brandy Scarfa. Sherry glass. Two spoonsful raspberry syrup, one spoonful maraschino, two dashes bitters, one jigger brandy; keep liq- uers from blending. Bishop. Large glass. Large spoonful sugar, juice of lemon, juice of orange, one glass port, one-half glass of Santa Cruz, cracked ice; shake well; dress with fruit; serve with spoon or straw. John Collins. One-half lime or lemon, spoonful of sugar, one drink Hol- land gin, a little cracked ice; fill up with bottle of Krause s soda; stir; serve; drink immediately in order to get full aroma of the drink.