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

LOUIS* MIXED DRINKS

WHISKEY SOUR, NEW YORK STYLES

Take the juice of half a lemon and half a bar-glass of Rye whiskey. Fill mixing-glass with shaved ice, shake well, and strain into a star-glass. Fill with soda and float a little claret on top.

WHISKEY SANGAREE^

Take one teaspoonful of sugar. One-half a bar-glass of Bourbon whiskey, and

Two dashes of Curacao.

1,1 i! Shake well in a mixing-glass, and strain into a star-glass which contains two or three lumps of ice.

BRANDY SOUR^

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Take the juice of half a lemon, One teaspoonful of sugar. One dash of Cacao, and One-half a bar-glass of brandy. FiU the mixing-glass with ice; shake well and strain into a star-glass. Ornament with fruit.

BRANDY SOUR, NEW YORK STYLES Take the juice of half alemon.

One teaspoonful of sugar. One dash of Curacao,and Half a bar-glass of brandy.

Shake well in a mixing-glass with some ice, strain in a star-glass, and ornament with fruit. Float a little claret on top.

BRANDY COOLER^

Pare the rind of alemon,leaving the peel whole,and place in a high-ball glass with a lump of ice. Add one-half a bar-glass of brandy,and flU the glass with Club soda. 96