1903 The Flowing Bowl by Edward Spencer

2o8

the flowing bowl

the juice of half a lemon squeezed into a large wine-glass, a liqueur-glass of old brandy being added, and a dash of cayenne. I have already alluded in another chapter to a Prairie Oyster. A Worcester Oyster is made in the same way, with the substitution of Wor cester sauce for vinegar. This reads far more like an emetic than a "livener"; but I am assured by one who has been in Brazil—" where the nuts come from "— and in the regions which border on the river Plate, that 'tis used in those parts as a stimulant, and is in high favour for that purpose. Into a wine-glass half full of cura9oa pop the unbroken yolk of a bantam's egg, and fill the glass up with maraschino. 1 think I should prefer the "Twist" of the workers in the. Borough hop- market. St. Mark's Pick-me-up, a Venetian recipe. The original St. Mark never wanted it. Ten drops of Angostura bitters in a wine-glass, filled up with orange-bitters. One wine-glassful of old brandy, one ditto cold water, one liqueur-glassful of cura^oa, and the juice of half a lemon. This, I should say, ought to be mixed with a swizzle-stick. Here follows a very old, and a very excellent, recipe for Brazil Relish.