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

MISCELLANEOUS DRINKS.

A glass of water with a cork in it has been served by funny barkeepers in the past for a float, but I never knew a person to benefit himself either finan cially or socially by joshing people. Surely no saloonman wants his customers belittled or made fun of. HILLYCROFT COOLER. Peel alemon so that it will curlin theform ofacone and after having pressed the oil out of part of the peel,just to spray the glass a little, you place the cone inverted in a long thin glass and fill it up with fine cracked ice. Some people put ajittle lemon juice in, but that detracts. Then you add ajigger ofTom Gin. Let this lie for a minute. All you have to do now is to fill up the glass with imported ginger ale and there you are. U2-28. KITTY. A long drink of Claret and Ginger Ale is known by the above appellation. 142-29. GRENADINE PUNCH. Place a punch glass on the bar with a piece of ice in it, then take a small mixing glass and dissolve a jigger of Grenadine syrup and a little lime juice in enough siphon seltzer to fill the punch glass, decorate with fruits and serve with straws. Owing to the fact that Grenadine syrup contains considerable acidity, very little limejuice should be used. 142-30. Mclaughlin cocktail. U2-27.

FROM THE RECIPE OF THAT FAMOUS LOVER OF GOOD THINGS MAJOR FRANK MCLAUGHLIN.

Into a long thin Champagne glass, placeajigger ofcr6me de cognac, a dash ofAngostura bitters and a piece of twisted lemon skin. Fill the glass with cold Champagne offthe ice, close your your eyes and imagine yourself in paradise.

t42-3L

BARKEEPERS'DELIGHT.

Just a little whiskey if you please.

142-32. CHAMPAGNE PUNCH. A Champagne punch is simply alemonade made of Champagne instead of water with a little decoration,etc. It is one ofthe best ways to spoil good Champagne imaginable. Something should be added to the above recipe to give it a body, otherwise it is a very unsatisfactory beverage considering the cost of it. A little Curacoa or Brandy or even both Curacoa and Brandy make the punch much more inviting. Many shrewd bar-boys in the past have made bowls of Cliampagne punch by substi tuting siphon seltzer or Apollinaris for the effervescent wine. No onecan tell the difference when the punch has been given a body with various cordials and a flavor ofrum which many people prefer in a large bowl. (See Recipe No.226for bowlofChampagnepunch;see Imperialpunch Recipe No.234.)