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

51

MISCEf,LAN EOUS DRIJKS.

186

AMER PICON.

A POPULAR FRENCH BEVERAGE. Into a medium-size cut glass place a piece of ice, a jigger of Amer Picon and a pony of Grenadine syrup. Fill the glass with siphon soda, stir well and serve.

ANGEL'S KISS. 187 'rhree-qua.rters of a pony glassful of apricot brandy, topped off with enough thick cream to fill the glass. Put t he cream into the glass with a bar spoon so it will not mi.x with the cordial, but flo at on top of it.

188

ANISETTE AND KIRSCH.

A POPULAR EUROPEAN AFTER-DINNER DRrnK.

ice F ill a pony glass with equal parts of anisette and kirschwasser and. serve water on the side. ' '

ARCHBISHOP. 189 Into a medium-size mixing-glass place a spoonful of sugar dissolved in a jigger of water, add a little cracked ice and a jigger of port wine. Shake thoroughly, pour into a punch-glass, add a slice of lemon, dash with Jamaica rum and serve with straws.

ASTRINGENT. 190 Put four or five da shes of J amaica ginger into a sherry glass and fill up the balance of the glass with equal parts of port wine and brandy, grate a little nutmeg over the top and serve.

191

"AULD MAN'S MILK."

SCOTCH. Another name for Egg Nog. (See Recipes 1\os. 227 and 228.)