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

73

i\'USCELT,A.i'rEOUS DRINKS.

THIRST BREAKER.

303

ABDUL HAMID. From C. W. Sternn's fam0.is ·book "With Kitchener to Khartoum." Into the largest glass procurable pour a large drink of equal parts of French vermouth and Gordon gin; fi ll the glass with a cold bottle of Schweppes' Cl ub Solla a nd quaff. L emon or lime juice is sometimes added.

TOM COLLINS. 304 Proceed t he same as in making a John Collins but use Tom gin instead of Holland . (See Recipe No. 249.)

305

TROTTER.

A name sometimes given to a small milk punch.

306

UNFERMENTED WINE.

FOR CHURCH USE. Pick from t he sterns and weigh any quantity of grapes and cook with very little water; add one-quarter a s much sugar as you haYe used grapes and allow the mixture to simmer until the seeds, pulp and skins are all separated; st;~in thro ugh a 0 muslin bag, bottle while warm, cork tightly and lay the bottles down in a cool place.

307

VERMOUTH GOMME.

A GREAT FRENCH BEVER.A.GE. Into a long thin glass place a piece of ice, gum syrup to taste and a jigger of French vermouth; fill the glass with any effervescent water; stir thoroughly and serve.

VELVET GAFF. 308 · Half champagne and half Dublin Stout mixed together in any quantity or served in any style is all there is to this famous British beverage. Be sure to have the wine and porter both very cold before opening.