1899 The Mixicologist by C F Lawlor

THE MIXICOLOGIST.

51

Benedictine. Served in the same manner as pony brandy. All Liquers served in same style except pousse-cafe. Golden Slipper. Put in bell-shape claret-glass half jigger yellow Chartreuse, yolk of one egg,fill with Kirsch Wasser. To Serve Champagne. Place the required number of Champagne-glasses on the bar filled with fine ice; take wine carefully from the ice and place on bar; remove the wire from the cork with nippers; if corded, be sure and cut all clean from neck of bottle and cork; while doing this do not remove the bottle from the bar; when done, pull the cork about one third out, wipe the lip of the bottle carefully with a clean napkin or towel, throw the ice from the champagne-glasses and draw the cork slowly; pour a little wine in each glass, then commence again with the first and pour as much as you can without having the foam run over the sides ; continue this until all the glasses are filled. Always leave the bottle on the bar with the cork b}' its side or on the top of the bottle until the entire party have finished their wine.

Bowl of Claret Punch.

Four bottles of Claret. Dissolve in sufiBcient water 3 tablespoonfuls of powdered sugar for each