1910 Toasts Wines, and How to Serve Them by Rodolph Rose

VERMOUTH FRAPPE (Large Bar Glass)

0 glass shaved ice: 1 wine glass Vermouth. 1 dash Maraschino. Fill with ice cold seltzer and serve.

CHAMPAGNE JULEP (Use Champagne Julep Glass)

1 lump of sugar. 1 sprig of mint, squeezed to bring out the flavor. Fill the glass with Champagne, slowly stirring as you pour in. Trim with berries and grapes, or Cherries in Maraschino, and serve quick.

CHAMPAGNE COBBL ER

One-half tablespoonful of sugar. 1 slice of orange. 1 piece of lemon peel. Fill glass one-third full of fine ice, and fill with Champagne; dress with fruits in season; serve with straws.

BRANDY SMASH (Use Small Bar Glass)

Take 1 teaspoonful of white sugar. 2 tablespoonfuls of water. 3 or 4 sprigs of tender mint. 1 wine glass full of Brandy.

Press the mint in the sugar and water to extract the flavor, add the Brandy and fill the glass two-thirds full of shaved ice. Stir thoroughly and ornament with a half slice of an orange and a few sprigs of mint. Serve with a straw.

SHERRY FLIP

2 teaspoons of powdered sugar. Wine glass Sherry Wine. 1 fresh egg. 0 glass cracked ice. Shake well together, strain and serve. Nutmeg if desired. JO