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

70

MISCELLANEOUS DRINKS.

285 SEIDLITZ POWDERS. These powders should be kept in every .well regula ted bar. They are harmless when used properly, and are invaluable for settling a disordered stomach. Place tweuty-five grains of carbonate of soda and three drachms of Rochelle salts in a blue paper, and twenty grains of tartaric acid in a white paper aud administer in the following manner : Dissolve the contents of the blue paper in a small bar-glass of water and t he powder contained in the white paper in a very large glass with a little water in the bottom. Now pour the contents of the small glass into the larger one and drink immedi– ately while effervescing. 286 SETTLER. A name sometimes given to a mixture of equal parts of claret a ud plain soda. SHANDY GAFF. This drink is a mixture of equal parts of ginger ale and ale, but lager beer can be substituted for ale if preferred. SHERRY AND EGG. Dash a little sherry wine into a small bar-glass; break an egg into another glass and if good throw in and place in front of the customer with a sherry bottle at his right so he can help himself to the wine. The idea of putting a little wine in the glass b efore placing the egg in was conceived for the purpose of preventing the egg from sticking to the glass while drinking. 287 288

SHERRY FLIP. A LA H ERDERT CORJ,E'.rT, HONG KONG.

289

Into a small mixing-glass place a dessertspoonful of sugar, a raw egg and two jiggers of Sherry wine ; shake well with t wo or three lumps of ice in the shaker, strain into a bj ghball gla•1s, grate nutmeg over the top and serve. The above recipe is suitable for making a filp of whiskey or any other wine or liquor by substituting the desired brand of liquor for sh erry wine.