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

The Complete Buffet Guide, or

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WHISKY SLING (COLD). (Use small bar glass .) x teaspoon sugar dissolved in .U wine-glass water. 1 or 2 lumps ice. 1 wine-glass whisky . Stir well , and grate nutmeg on top, and serve. HOT SCOTCH WHISKY SLING. (Use whisky glass.) A wine-glass of Scotch whisky. A lump of sugar. A piece of lemon peel. Fill glass U full with boiling water; grate n utmeg Jn top, and serve. BRANDY SMASH. (Use large bar glass.) .U tablespoonful powdered sugar. .U wine-glass wat er. 2 or 3 sprigs mint, pressed as in mint julep . 1 wine-glass brandy . Fill glass .U full shaved ice. Stir well; strain into a fancy ba r glass , a nd s er ve. GIN SMASH. (Use la rge ba r gl ass .) }~ glass shaved ice . 2 teaspoonfuls powdered sugar. . 2 or 3 sprigs mint, pressed as in mint julep . 1 wine-glass Holland gin . Stir well; strain into a sour glass ; d ress with fru.it ; .serve.