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

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l\USCELLANROUS DHINKS.

CRUSTA. 220 Prepar6 a stem claret-glass by rubbing the rim with a piece of lemon ; then dip the edge in bar sugar, so as to frost the glass. Pare a lemon as yon would an apple, so t he peel will all be in one piece; lay the peel in the glass carefully with a fork or sugar tongs, so it will just fit the interior of the glass. Now take a medium-size mixing-glass three-quarters full of cracked ice, and add two drops of Angostura bitters and a flavor of maraschino; throw in a jigger of good cognac, stir thoroughly, strain into p repared glass and serve.

CUCUMBER.

221

'.l'HE WILUE BOYS ' FAVORITE. Over half a pony glassful of creme de menthe carefully pour half a pony glassful of rich cream and serve. Be sure to pour carefully, so the cream will float on the liqueur.

DELIGHT. 222 Equal parts of French Ratifia and cognac served in a pony glass with ice water. on the side is a Delight.

DOG!S NOSE.

223

ENGLISH. A mug or glass of stout with a ""dash of gin added.

DRY. 224 The word ''dry'' in connection with wines, liquors or beverages of ally description means without sweetening.

DURKEE. 225 Into a medium-size mixing-glass plaee half a lemon with just enough sugar t o overcome the acidity of the som . :Mud dle well with a toddy-stick, ns in making a Soft 'foddy or a Rickey, fill t ho glass two-thfrds f ull of fin e ice, add a jigger of Jamaica rum, flavored with a li ttle Cural}oa and fill th e gla . with siphon soda. Stir well and serve with straws.