1908 The Hoffman House Bartender's Guide by Charles S Mahoney

Champagne Frappe. Place the bottle in the champagne cooler; fill with shaved ice and salt; whirl the bottle until the wine becomes almost frozen.

Mint Julep.

Use large bar glass. One tablespoonful of white powdered sugar. Two and one-half tablespoonfuls of water; mi.x well with a spoon. One and one-half wine-glass of brandy. Take three or four sprigs of fresh mint and press them well in the sugar and water, until the flavor of the mint is e.xtracted; add the brandy, and fill the glass with fine shaved ice, and draw out the sprigs of mint and insert them in the ice with the stems down ward, Su that the leaves will be above in the shape of a bouquet; arrange berries and small pieces of sliced orange on top in a tasty manner; dash with Jamaica rum and serve with a straw. The juice of two oranges. One gill of raspberry syrup. One gill of Maraschino. One gill of Old Tom gin. Une quart bottle Sparkling Moselle. One ripe pineapple, peeled and sliced small and cut up. Put all the materials in a glass bowl with shaved ice, and serve in cocktail glasses, ornamented with berries in season. Pineapple Julep. For a party of five.

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