1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

38

HOT DRINKS.

109 FRAPPE DRINKS. '' Frappe ' ' is a French word meaning frozen; therefore a frappe drink is a frozen one, or any liqueur or cordial poured over and served with fine ice is considered a frappe.

110 VERMOUTH FRAPPE. Fill a small mixing·glass with fine cracked ice and pour over it a jigger of the desired brand of vermouth, shake thoroughly, strain into small cut bar– glass and serve.

L et schoolmsters puzzle their brain With grammar and nonsense and learning; G.ood liquor, I stoutly maintain, Gives genius a better discerning.-Goldsmith.

In making hot drinks always use the thinnest of glassware of uniform thickness and P!ace a spoon in the glass before pouring in the hot water; then you will never be troubled with breakage. Rinse out your glass with boiling water before commencing to make a hot drink. This enables one to serve the beverage much hotter. Should you ever have occasion to cool a hot drink, never put a piece of ice into it, as this impairs the flavor. By pouring the decoction backward and forward a few times in cool glasses the desired temperature will be attained in a few moments. Before pouring liquor into a hot drink always see that the sugar is thoroughly dissolved, because it is a difficu lt matter to dissolve it afterwards. Never set a hot drink on a polished bar top without a saucer or a clean napkin under it, as it will surely leave a bad mark unless a stem glass i s used for the beverage.