1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer

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HOW TO �.lIX Ditl:\KS. SOURS (Continued) . Use large glass. Mash half a lemon. Powdered sugar, two teaspoons. · Ice, three-quarters ful!.

DIZZY:

GIN : RUM : Whiskey, one-half wine glass. Benedictine, three dashes. Shake well and strain into medium glass, add piece of pineapple. Float one-third wine glass Jamaica rum on top. So.me as brandy sour, substituting gin for brandy. Same as brandy sour, substituting rum for brandy. WHISKEY : Same as brandy so11r, substituting rye · or bourbon whiskey for brandy. JULEPS. CHAMPAGNE: Use large glass. Half fill with ice. Sugar, one lump. Mint, three sprigs. Pour champagne into glass slowly, stir gently, fill with ice, dress with fruits and a. dash of brandy on top, serve with straws. Make same as mint julep, substituting Holland gin for brandy. Use large glass. Powdered sugar, one tablespoon. Mint, press three or four fresh sprigs into the su"gar and water until flavor of mint is extracted. Add brandy, one and one-half wine glass fulls, and fill the glass with shaved ice. Draw out the sprigs of mint and insert them in the ice, stems down, giving bouquet effect. Dash with Jamaica rum and serve with straws. GIN: MINT: