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

62 A COMPLETE BUEFET MANUAL.OR

1 wine-glass brandy. Fill glass % full shaved ice. Stir well; strain into a fancy bar glass, and serve.

GIN S3XASH.

(Use large bar glass.)

% the glass shaved ice. 2 teaspoonsful powdered sugar. 2 or 3 sprigs mint, pressed as in mint julep. 1 wine-glass Holland gin. Stir well; strain into a sour glass; drfess with fruit; serve. (Use large bar glass.) 1 teaspoonful powdered sugar, dissolved in a little water. 2 or 3 sprigs mint, pressed to extract the essence. % glass shaved ice. 1 wine-glass Medford rum. Stir well; strain; dress with fruit; replacing mint leaves upward, and serve. HISDFORD RUM SMASH.

WHISKY SMASH.

(Use large bar glass.)

2 teaspoonsful powdered sugar. 2 or 3 sprigs mint, pressed to extract essence, as in a julep. % glass with shaved ice. 1 wine-glass whisky. Stir well; strain into a fancy or sour glass; dress with a little fruit, berries, etc. Serve.