1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

JULEPS.

110. - WHISKEY PUNCH, HOT. Dissolve a cube ofsugar in a hot-water glass two-thirds full of boiling water, pour in enough ofthe desired brand of whiskey to nearly fill the glass and add a few drops oflemon juice, a slice oflemon and some spice.

111. WHISKEY SLING, HOT. Make the same as Brandy Sling, Hot, substituting the desired brand of whiskey for cognac. {See Recipe No. 80.)

112. WHISKEY TODDY, HOT. Make the same as Hot Brandy Toddy,substituting the desired brand of whiskey for cognac. {See Recipe No. 81.)

113.

YARD OP FLANNEL.

ENGLISH. Make the same as Hot Egg Flip. {See Recipe No. 86,)

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114.

115.

BRANDY JULEP.

THE NEW STYLE. Fill a large goblet with fine ice and pour ajigger of cognac over it; then take several sprigs of young, tender mint and place them in a medium-size mixing-glass with a dessertspoonful of bar sugar and just enough water to near ly fill the goblet,in which you have already placed the fine ice and brandy. Press the mint with a muddler until the sugar is all dissolved and the water is well flavored with mint, strain into the goblet ofice and brandy, dash with Ja maica rum,ornament with fruits and a few sprigs of mint wliich have been moistened and dipped in sugar, and serve with straws.