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

56

l\USCEl,f.u\l\TEOUS DlUNKS.

214 CHASER. Any liquid which is drank after or served wi t h a dri11k of spirituous liquor is called a Chaser.

215

CIDER NECTAR. Fill a punch-glass with fine ice anu set it in front of the customer. Then take a large mixing-glass and put in it a dessertspoonful of sugar, the Jmce of two lemons, a dash of whiskey or brandy and some cider. Stir until the . sugar is dissolved and then pour over the :fine ice in t he punch-glass, decorate with fruits in season and serve with straws.

216 CLARET AND SELTZER. Place a piece of iee in a long, thin glass and fill the glass with half claret and half syphon seltzer and serve.

217

COLLINS. A Collins is a very large Gin Fizz served in a pint glass. A John Collins is made of Holland gin, a Tom Collins is made of Tom gin, and a Whiskey Collins is a very large Whiskey Fizz. (See John Collins, Recipe No. 249.)

~ 218

CONCLAVE. Into a very large soda glass or goblet place a piece of ice, a jigger of raspberry syrup and a small barglassful of sweet milk; :fill the glass with sweet pr lemon soda and serve after a thorough stirring.

219 COPENHAGEN. Place a heaping barspoonful of Tom and J erry batter (see Recipe No. 155) into a mug or medi um-size cut glass; dissolve in a little lemon soda, add a lump of ice and a dash of Jamaica rum; fill the glass with more lemon soda, stir thoroughly until the mixture is all of on~ consistency and serve. '