1906 Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm

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LOUIS* MIXED DRJNKS

BRANDY SMASH^

Take one teaspoonful of sugar and four leaves of fresh mint. Press the mint in the sugar; mix with a little water so as to extract the flavour. Put the decoction in a high-ball glass; add half a bar-glass of brandy, some ice; ornament with fruit of season, two sprigs of mint, and serve with straws. Fizz with soda.

SUISSES

Take a cocktail-glass; fill with shaved ice; add a liqueur- glass of water and a liqueur-glass of absinthe. Serve with a straw.

ABSINTHE FRANCAISE^S

Take two liqueur-glasses of absinthe,and

Two dashes of Anisette.

Pour into a high-ball glass, and fill the glass very slowly with ice-water.

ABSINTHE FRAPPE^

Take three dashes of plain syrup,and One liqueur-glass of absinthe. Fill mixing-glass with ice; add a little water; shake well, and strain into a cocktail-glass.

PORT WINE SANGAREE^

Take one teaspoonful of sugar. Three drops of Creme de Cacao, and One bar-glass of port wine. Fill the mixing-glass with ice; shake well and strain into a star-glass. Grate a little nutmeg on top.

' PORT D'AMOUR^

Take one teaspoonful of sugar. The juice of one-fourth a grape-fruit, ICS

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