1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

59

MISCELT,ANEOUS DRINKS.

EGG PHOSPHATE. 230 Into a mixing-glass · place a barspoonful of sugar, a barspoonful of acid phosphate and a raw egg; fill the glass with cracked ice and water, shake well and serve with str aws. 231 F ill a punch glass with fine ice and set it on the bar. Then take a metli u1p – size mixing-glass and put in it one desertspoonful of sugar, the juice of oue lemon, a jigger of whiskey and enough water to make a drink large enougli to fill the punch glass containing the ice. Stir well, pour over the ice in the punch glass, decorate and serve with straws. 232 Any wine or liquor carefully poured ornr a non-alcoholic beverage is called a F loat providing the two liquids are not allowed to blend or mix. Claret on top of a lemonade is called a Claret and Lemonade F loat. A .Whiskey Float is about a jigger of whisliey carefully poured over a high– ball-gfass of seltzer or other effervescent " ·ater. A glass of water with a cork in it has also been termed a F loat by some comedians. FIX. FLOAT.

233

FLIP.

(See Sherry Flip, Recipe No. 289.)

GIN AND BITTERS. 234 Rinse the interior of a small bar-glass with tbe desired brand of bitters (Boonekamp is generally used with gin ) , hand th.e customer the desi1·ecl brand of gin and allow him to help himself. Always serve ice water on the side. 235 Into a small bar-glass place about a teaspoonful of gum syrup and a toddy spoon; hand a bottle of the desired brand of gin to the patron, allow– ing him to help himself, and serve ice water on the side. GIN AND GUM.