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

68

MISCEI,LANEOUS DRINK~.

275

QUENCHER. A LA. THE LATE TOMMY MULCAHY .

Take a mb:ing-glass, half filled with fine ice, throw in four spoonfuls of sour, two spoonfuls of bar sugar and one jigger of fine cognac. Break :in egg into a separate glass, and if pleasant, throw into your mixer; shake well, strain into a large pint glass and fill up with a cool bottle of imported ginger ale. This makes one of the fin est long drinks known.

276 RAFAEL NECTAR. Into a large bar-glass place a tablespoonful of sugar, two jiggers of sh er ry and a raw egg. Fill a shaker with fine ice, shake thoroughly, strain into and ser ve in a goblet with fruits and straws.

REVELATION. A SWELL AFTER-DINNER DRINK.

277

A LA DENNIS O'SULLIVAN, PORTLAND, OltE.

Into a small mixing-glass place a little cracked ice, two-thirds of a pony of Benedictine, one-third of a pony of Kununel and seven drops (no more) of Creme de Menthe. Twist and throw in a piece of lemon peel (a la cocktail). Stir thoroughly until cold and serve in a pony-glass. This is a most seductive after-dinner beverage, and was originated by M1·. Dennis O'Sulliva n, the well-known mixologist, several years ago, and is still very popular with many connoisseurs and clubmen.

278 REVIVER. Into a large goblet place two lumps of ice, a jigger of raspberry syrup, a wine-glass of milk and a pony of brandy. Fill the glass with sweet soda, stir and serve.

279 RHINE WINE AND SELTZER. Half fill a medium-size cut bar-glass with cold Rhin e wine ancl fill up the balance of the glass with siphon seltzer off th e ice.