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

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U!f. CEl,L ""NEOl S DIHNKS.

GRENADINE, KIRSCH AND SELTZER. 243 In to a hi g hba ll·glass pla ce a pjece of jce, a pony of Kirschwas er and a jigge r of Grenad ine sy ru p; ·fi ll t he glass with siphon soda, stir well and serYe.

HALF AND HALF. 244 A mug or glass containing equa l parts of porter and ale, or porter and beer. ( Sec 'A lf arul 'Alf, Recipe 184. )

HIGHBALL. 245 A long, t hin glass of a ny kind of liquor mixed with an effervescent liquid is called a Highball. A Brandy and Soda is a Brandy Highball; Scotch a nd Soda is a Scotch Highball, and Gin and Ginger Ale is a Gin and Ginger Ale Highball. 246 Place a teaspoonful of strained honey in a small bar-glass, hancl the customer the deca nte r of peach brandy, a n ], when he bas helped himself, stir un til t he honey is dissolYed a nd sen c ice water on the side. HONEY AND PEACH.

HORSE'S NECK. 247 Par e a whole lemon as you would an apple, place a lump of ice inside t he lemon, peel and drop it into a la rge pint glass with the encl of the lemon p eel hanging by the rim of the glass; fill the glass with a pint of imported g inger a le and ser ve with straws.

IRISH HALF AND HALF. 248 Half fill a large bar-glass with whiskey, then fill the other half with whiskey ( a ny kjnd of whiskey will do), hand the patron a bath tub, towels and soap a nd charge wholesale rates.