1891 Cocktail Botthby's American Bar-Tender

MISCELLANEOUS DRINKS.

CLARET AND CHAMPAGNE CUP. 156. For one quart of claret take the juice offour peeled lemons and two orange.o;~ which have been squeezed into a bowl containing four tablespoonfuls of bar sugar; in this bowl now macerate the leaves of six sprigs of mint; then pour in one pony of Jamaica rum, two ponies of brandy and two of maruschino or some other cordial ; stir the whole like wildfire and then pour in the claret; to the whole then add one bottle of plain soda (or one of champagne if Champagne Cup be desired) one pint of Rhine wine and the peel of a cucumber; cut up one small pineapple or take a can of preserved pineapples and some sliced seedless oranges to garnish the wholP, and pour into a bowl around one large lump of ice and serve in thin glassware.

CLARET AND SELTZER. 157. Place a piece of ice in a long thin gla&~ and fill with half claret and half syphon seltzer.

COLLINS. 158. There are many kinds of Collins, viz., John Collins, which is made with Hl)lland gin; Tom Collins with Tom gin; Whiskey Collins with the liquor des– ignatt>d etc., etc. A Collins, however, is nothing more or less than a fizz; but jt il'l usually made as a very long drink. See Fizzes (Recipe No. 50), and John Collins (Recipe No. 177). 159. There are two popular drinks called coolers which have no other distin– guishable title. One is made by mixing equal parts ofmilk and seltzer; and the other is simply a ginger ale lPmonade or a lemonade made of ginger ale instead of water. It is customary for barkeepers to ask a customer which he prcferH. N. B.-Some years ago, the late William Remsen, R retired naval officer and a popular member of the Union Club, N. Y., introduced a beverage to the members of that swell organization which has since taken his name and is now known to all clubmen by the appellation of Remsen cooler. The following re– cipe is the correct thing and has never before appeared in print. Pare a lemon (a lime will not answer the purpose) as you would an apple, so the peel will re– semble a corkscrew, place the rind in a long thin glass and pour over it a full jigger of Old Tom Cordial gin; with a bar-spoon now press the peel and stir it thouroughly so the liquor will be well flavored with the essence of ihe skin and fill the glass with pluio soda off the ice. English soda is highly recom– mended for this drink. COOLERS.