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

MlSCELL.\NEOtlS DRiliKS.

RICKEY. 280 C.:arufu lly pick the seeds out of half a lime with t he point of a lemou– knife, and t hen cut the skli1 in thrce or four places as you would cut a pie, but don't cut all t he way t hrough the rin1l; place the half lime in a highball glass with a heavy bottom (there are rickey-glasses made expressly for this purpose) and muddle well \Yi th a toclcly-stick; adcl a piece of ice and the desired brand of gin (a jiggerful), fill the glass with siphon soda, stir well and serve. NOTE.-Several different kinds of machines have been patented from time to time for the purpose of making Rickeys and some bars have adopted Rickey-squeezers with more or less success, but the above recipe is the standard way of making this famous decoction ancl probably always will be. 281 Into a decanter of good rye whiskey place three or four sticks of rock candy and set it away for a few clays before using. Serve the same as any plain liquor. Some bars ' carry rock candy syrup and when Rock and Rye is ordered they serve a little rock candy syrup in a small bar-glass with a toddy-sp oon and allow the patron to help himself to the liquor. Either way is correet. ROCK AND RYE.

RUM AND GUM. 282 Pour about a teaspoonful of gum syrup into a small bar-glass, place a toddy-spoon in the glass, hand the customer a bottle of Jamaica rum so h~ can help himself, and ser ve ice water on the side.

SAM WARD. 283 White Curac;;oa en frappe with a sli ce of lemon inserted in the ice. Serve with a short straw.

SCAFF A. 284 fill a sherry-glass with half maraschin o and half cognac; add a fe1>: drops of Angostura bitters and serve ice water on the side. This beverage is usually called a brandy Seaffa.