1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

How to Mix A ll Kinds of Drinks .

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U wine-glass wat er. 3 or 4 sprigs mint , pr essed as m Mint Julep, 'to extract the essence. r >{ wine-gl asses Holland gin. Stir well and dress with fruits in season, and serve. CELERY SOUR. Fill mixing glass two-thirds ful1 fine ice. 1 teaspoonful pineapple syrup. 1 teaspoonful lemon juice. >{ tablespoonful celery bitters. Stir well, strain into a claret glass with fruit, and serve. MINT JULEP. (Use large bar glass. ) 2 teaspoonfuls fine sugar in ~ wine-glass water. 3 or 4 sprigs mint , whi ch you press well in the sugar and wa t er t o ext ract the fl avor, then add 1 7f wine-glass full of brandy , after which withdraw the mint and stir the ingredients well; then fill glass with shaved ice and insert the mint again, sterns down– ward, leaves above. Dress t astily with fruits in season. Give a dash of J amaica rum, a sprinkle of white sugar, and serve with a straw placed across top of glass WHISKY JULEP. (A large ba r glass .) 1 t easpoonful powdered sugar in U wine-glass water. 3 or 4 springs mint, press to extract the essence.