1903 Daly's bartenders' encyclopedia

4 or 5 sprigs of fresh mint ; press them well in the sugar and seltzer until the flavor of the mint is extra'cted. i| glasses of brandy (Hennessey). Fill the glass with fine ice, shake well, then take some sprigs of mint and insert them in the ice so the leaves will be in the shape of a bouquet ; decorate with fruit in season, dash with Jamaica' rum, sprinkle a little pulverized sugar on top, and serve with straws. A great favorite with slow drinkers who are fond of something winch leaves an aromatic flavor in their mouths. WHISKEY CRUSTA. Take a small lemon and cut off the ends, peel off the whole rind and place it inside of a wine glass, rub a slice of lemon around the edge of the glass, dip the glass in pulverized sugar. Mix as follows, using a mixing glass 2 dashes of gum syrup.

i dash of bitters (Angostura).

i dash of lime juice. 2 dashes of benedictine. i wine glass of whiskey.

IOI