1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

34 A COMPLETE BUFFET MANUAL, Oft

WHISKY FIZZ.

1 teaspoonful powdered or fine white sugar. Juice of half a lemon. 1 or 2 dashes of the white of an egg. 1 wine-glass of Bourbon or rye whisky. % glassful of shaved ice. Shake well; strain Into a fizz glass; fill it with Selt zer, Apollinaris or Vichy. Serve.

DRANDV FLIP.

(Use large bar glass.)

Vi fill glass with shaved ice. 1 fresh egg, beaten thoroughly. tablespoonful powdered sugar.

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1 wine-glass brandy. Use the shaker in mixing; strain into a fancy bar glass; grate a little nutmeg on top; serve.

GIN FLIP.

(Use large bar glass.) 2 teaspoonfuls powdered sugar, dissolved in a little water. 1 wine-glass Holland gin. , Fill glass half full shaved ice; shake well,and strain into a fancy glass and serve.

GLASGOW FLIP. (Use large bar glass.)

Beat 1 egg thoroughly. Add the juice of 1 lemon. 2 teaspoonfuls powdered sugar. Balance cold ginger ale. Stir well and serve.

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