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

38 A COMPLETE BUFFET MANUAL,OR

glass full of brandy, after which, withdraw the mint and stir the ingredients well; then fill glass wi.li shaved ice and insert the mint again, stems down ward, leaves above. Dress tastily with fruits in sea son. Give a dash of Jamaica rum, a sprinkle of white sugar, and serve with a straw placed across top of glass. WHISKY JULEP. (A large bar glass.) 1 teaspoonful powdered sugar in % wine-glass water. 3 or 4 springs mint, press to extract the essence. 1 wine-glass whisky. A dash of Jamaica rum. Stir well with spoon; arrange the mint with stems downward. Dress with pineapple, oranges, and berries, tastily; some omit the fruit. Serve with a straw. This drink is also made exactly same as Mint Ju lep, omitting all fruits and berries. Cover the bottom of the glass with a little gin. Drop in 2 teaspoonfuls of New Orleans molasses, then place the bottle of gin to the customer, allowing him to help himself. After dropping in the molasses, put a small bar spoon in the glass. Hot water must be used to clean the glass after wards. GIN AND MOLASSES. (Use whisky glass.)