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

74

MISCELLANEOUS DRINKS.

VICTORIA. (See Absinthe Mixtures- Recipe No. 13.)

309

WATERMELON A LA MODE. THE LATEST FAD IN SWELLDOM.

310

Make a little less than a quart of good strong brandy punch, cut a holu in the end of a large ripe watermelon and save the plug which has been cut out; pour the punch slowly into the aperture until the melon has absorbed it all (it usually takes thirty minutes to accomplish this), replace the plug, ice the melon thoroughly, and when ready to serve cut into slices and serve on plates with knives, forks and napkins. A cold quart of champagne is sometimes used instead of the punch. JUTTER§. Put a dash of Angostura bitters in a small bar-glass and then throw i t out, leaving onJy a little moisture in the g1as11, HiJ;nd a doc11nter or bottle of whilikoy to the customer, allowing him t~ help himself, and serve ice wa tor on the side. WHISKEY AND GLYCERINE. No well regulated bar-room should ever be without pure glycerine, kept in a syrup bottle. Nothing sweetens spirituous liquors so well a nd nothing ean excel a t easpoonful of glycerine for hoarseness. Use the same as g u111 syrup. WHISKEY AND GUM. P lace a dash of gum syrup in a small bar-glass containing a spoon, hand the customer the whiskey and serve ice water on the siclo after stirring tl1 0 drink. 314 WHISKEY AND QUININE. P l a ce a.b oub a. t ablespoonf ul of gum syrup in a Small bar-glass, lay the clOBO of quinine on top of the syrup with a clean dry t odccy-spoon, hand t h" patron the desired brand of liquor and do ;noti abl.:r the mix turo ns the quininn snoul d Ja.y on top of the iiyrup ; then the drinker does not taste the mec1icinu which is very disagreeable and bitter. 311 WHI 312 313