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

90

TODDIES, cor.D.

418

·SOFT TODDY. CALIFORNIA STYLE.

Cut the peel off half a lemon (the skin of a lime should never be used), and place it in a small mixing-glass with a dessertspoonful of sugar and a little effervescent water; mash the lemon peel with a muddler until all the extract of the skin has been absorbed by the sugar and water. Then place a .small piece of ice in a small cut bar-glass, and pour a j igger of whiskey over it; then add t he lemon peel, sugar and water; grate nutmeg over the top and serve.

SOFT TODDY. NEW ORLEANS STYLE.

419

Into a small mixing-glass place a cube of sugar and a small piece of lemon skin (not lime skin) about twice as large as you would use for a cocktail; now add about t wo tablespoonfuls of boiling water and mu.ddle well with a bar spoon until all the oil has been boiled out of the rind and the sugar has been dissolved; then add a jigger of good whiskey, and shake the whole up in a shaker containing two or three lumps of ice until enough ice has dissolved to make the drink large enough to fill a small cut bar-glass, into which you then strain it; then with a fruit fork put the lemon skin in the drink; grate a little nutmeg on top and you will then have compounded a nectar fit for the gods. TODDY. Half a teaspoonful of bar sugar dissolved in about two teaspoonfuls of plain water, served with a small b ar spoon and the desired brand of liquor added, is a -plain toddy. (See the following recipe.) 420 421 TODDY WATER. A strong solution of sugar and water which is kept already mixed in all first-class bars and is used in making plain toddies and sweetening .co.ektails.

422 WHISKEY TODDY. Ma:ke t he same as Brandy Toddy, 1vith :whJ.skey .s.ub.st ituted for brandy: ,( See Recipe No. 414.)