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

62

MISCELTJANEOUS DRINKS.

JOHN COLLINS. A J,A W. J. BRADLEY, OCCIDEN'.rAL BAR, INDIANAPOLIS, IMD.

249

"I:ake the largest glass proeurable and plaee a good size pieee of ice in it. Set this in front of the eustomer with a bottle of Holland gin at his right hand so he ean .serve himself to the gin. Then take a large roil-ing– glass and put in it the juice of two lemons, a heaping tablespoonful of bar sugar, and dissolve this in part of a bottle of plain soda; pour into the large glass of gin and iee, fill up the glass with the balance of the plain soda, stir and serve. -Many bartenders make a regular Gin Fizz and serve it for a John Collins; but this recipe is standard and is highly recommended as a morning bracer after a night of dissipation. KING ALPHONSE. Over a pony-glass three-quarters fu ll of Creme de Cacao carefully lay enqugh thick cream to more than fill the glass. A spoon should b e used to handle the cream which should be thi ck enough to stand up over the rim of t he glass without slopping. 250 252 KLONDYKE. From the recipe of my old co-worker and friend, WILLIAM COLEMAN, E SQ., Head Bartender, Royal Hawaiian Hotel, Honolulu, H . I. Int o a small mixing-glass place a small barspoonful of sugar, the juice of half a lemon, half a jigger of French vermouth and h"alf a jigger of Italian vermouth; shake thoroughly with some fine cracked ice, strain into a long glass, fill up with cold ginger ale and serve. KNICKEBEIN. Break an egg carefully so as not to fracture the tender covering of the yolk. Place the white in a bowl or mixing-glass and softly lay the yolk in the bottom of a claret glass. Now nearly fill the glass containing the yolk with equal parts of Benedictine, yellow Chartreuse a nd Kummel. No caution need be used to prevent the ingredients from mixing as in a 253 251 KITTY. A Claret and Ginger Ale Highball.