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

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MISCELLANEOUS DRINKS.

CAFE KIRSCH. 21-0 Place half a pony of aniset te and half a pony of kirscbwasser into a large mixing-glass with two cubes of .suga r; fill the glass three-quarters full of hot black coffee; shake until cold wi t h two large lumps of ice and serve in large cut goblet. 211 Dissolve six tablespoonfuls of sugar in the juice of t en lemons and one bottle of plain soda. Add a jigger of yellow Chartreuse and pour in a large bottle of Burgundy and a pint of Sa uterne. Mix thoroughly, place a large piece of ·ice in the bowl, decorate with slices o.f orange and pineapple and a few sprigs of mint, and serve in thin glassware. CARDINAL FOR A PARTY. THE COSTLIEST DRINK MADE. William, the f amous New York mixologist, is Tesponsible for the creation of this very exp ensive decoction and he declares that none but a master band can be entrusted to compound this p erfection of the- art. The foundation of this drink is made by crushii:!_g three or four sprigs of mint antl three lumps of sugar in a dash of water. This produces a blue tincture of mint. To this is added two ponies of the best brandy. The foundation is thus laid and the superstructure 'is now added. It con– sists of a pint of the finest champagne. Over this is placed a floor made of cracked ice, which supports the chief feature of the julep. A circular f ence is next built about the t.op of the glass with slices of pine– apple, banana, citron and orange and a f ew red roses. This vivid inclosure is then filled np with vanilla ice cream. A f ew choice berries of a bright color are set on top of t he white cream and some perfect sprigs of mint are made to tower above the miniature flower garden. When completed the julep, William declares, is the king of all mixed .drinks, and is to a bar what a beautiful flower is to a lady's boudoir. It suggests the fragrance and pure b eauty of nature. To use bis own expression, " it is t he perfection of moist joy. '' CHAMPAGNE JULEP. 212

213

CHAMPERELLE. (See Brandy Champarelle, Recipe No. 202.)