1891 Cocktail Botthby's American Bar-Tender

MISCELLANEOUS DRINKS.

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150.

BRECK AND BRACE. A '4!.1Jms BEVERAGE.

Fill a small bar glass with water and throw it out again, then fill the glass with bar sugar and throw that out, leaving the glass apparently frosted inside. pour in a jigger of cognac and fill the glass with cold champagne. Then smile.

151. CARDINAL FOR A PARTY. Dissolve six tablespoonfuls of sugar in the juice of ten lemons and one bottle of plain soda. Add a jigger of yellow Chartreuse and pour in a large bottle of Burgundy and a pint of Sauterne. Mix thoroughly, place a large pieee of ice in the bowl, decorate with slices of orange and pineapple and a few sprigs of mint, and serve in thin glassware.

152.

CHAMPAGNE OUP. Sec Claret and Champagne Cup (Recipe No. 156).

153. OHAMPERELLE. Another name for Pousse Cafe. See Brandy Champerelle (Recipe No. 147), and Pousse Cafe (Recipe .No. 189).

154. CHASER. A small glass of malt liquor served on the side with any spirituous liquor is called a Chaser.

155. OlDER NECTAR. Fill a punch glass with fine ice and set it in front of the customt>r. Then take a large mixing-glass and put in it a dessertspoonful of sugar, the juice of two limes, a dash of whiskey or brandy and some cider. Stir until sugar is dissolved and then pour over the fine ice in the punch glass, decorate with fruits in season and scn·e with straws.