1911 Beverages de luxe

WHISKY DAISY\ (Use a large bar glass). One-half tablespoonful of sugar. Two or three dashes of lemon juice. One dash of lime juice. One squirt of syphon, vichy, or selt- zer; dissolve with the lemon and lime juice. Three-fourths of the ylass filled with fine-shaved iee. One wine .nlass of good whisky. Fill the yiass with shaved ice. One-half pony glass chartreuse (yel- low). Stir up well with a spoon; then take a fancp glass, bave it dresed with fruits in season, and strain the mixture into it and serve.

"popular i>riitks

MARTINI COCKTAIL, (l'se a large bar glass). Fill the glass up with ice. Two or three dashes of gum syrup (be careîul in not using too much). Two or three dashes of bitters. One (la sh of Curaçao or Absinthe, if requir^d. One-half wjne-glass of Old Tom Gin. Qne-half wine-glass of Vermouth. Stir up well with a spoon; strain it a fancy cocktail glass; put in a cherry or a medium-sized olive, if re- quirèd, and squeeze a pièce of lemon peei on toi», and serve. ijito

3\ectpes for

T>rinks

MANHATTAN COCKTAIL». (Use a large bar glass).

SHERRY COBBLEK. (Use a large bar glass). One-half tablespoonful of sugar. One-half wine-glass of seltzer water, dissolve with a spoon. Fill the glass up with fine crystal ice. Then fill the glass up with sherry wine.

Fill the glass up with iee. One or two dashes of gum syrup, very carefully. One or two dashes of bitters (orange bitters). One dash of Curaçao or Absinthe if required. One-half wine glass of whisky. One-half wine-glass of Vermouth. Stir up well; strain into a fancy cock- tail glass ; squeeze a pièce of lemon peel on top, and serve. WHISKY RICKEY (Use a médium size Fizz glass). One or two pièces of ice. Squeeze the juice of one good-sized lime or two small ones. One wine-glass of rye whisky. Fill up the glass with club soda, seltzer, or vichy ; and serve with spoon.

well with spoon and ornament

Stir

ber-

with grapes oranges,

piueapples,

; serve with a straw.

ries, etc.

TOM COLLINS (Use an extra large bar glass). Three-fourths tablespoonful of sugar. Three or four dashes of lime or lemon juice. Three or four pièces of broken ice. One wine-glass of Old Tom Gin. One bottle of plain soda water. Mix well with a spoon, remove the ice and serve.