1899 The Mixicologist by C F Lawlor

THE MIXTCOLOGIST.

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To Frappe Champagne. Place the bottle in the champagne pail, fill with ine ice and salt; whirl or twist the bottle several dmes,and it will become almost frozen. •High Ball(or Bradley Martin). Put in thin ale-glass one lump of ice; fill with syplion seltzer to within an inch of the top, then float one half jigger Cognac brandy or Rye whiskey. Whiskey and Mint. Put in barglass one lump cut-loaf sugar,enough water to dissolve, one or two sprigs mint; mash sugar and mint together; serve same as plain whis key,leaving barspoon in glass. Gin Crust. (Use small barglass.) Gin crust is made like the brandy crust, using gin instead of brandy.

Brandy Daisy. (Use small barglass.) Take 3 or 4 dashes of gum syrup.

2 or 3 dashes of Ciiragoa cordial. Thejuice of half a small lemon. 1 small wineglass of brandy. 2 dashes of Jamaica rum. Fill glass one third full of shaved ice. vShake well, strain into a large coclicail-glass, and fill up with Seltzer water from a syphon.