1912 Recipes of American and other Iced Drinks by Charlie Paul

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69- GIX SOUR. S. D. Fill the t umbler with chipped ice; put in half a teaspoonful of powdered sugar and a tC'aspoonful of raspberry syrup; squeeze into the tumbler h3lf a lemon ; add half a wine-glassful of gi n, and st rain off, putting a small piece of lemon peel on top.

70.-GIN SWIZZLE. S. D. Same as No. 27, substituting gin for brancly.

71-GIN TWIST. S . D. Take a wine glass; put in a small piece of ice, a t easpoonful of strawbetry syrup and ha!{ a tca– spoon.ful of lemon juice; fill up with Old Tom gi n, then pare half a lemon, twis t , and drop in .

72-GOLDEK FIZZ. L. D. F ill a half-pint t umbler with chipped ice; put in a teaspoonful of powclered sugar ; squeeze half a lemon in ; add half a wiue-glassful of Old Tom giu, the yolk of an egg; shake well ; fill up with soda-water, a nd serve with straws. 73-HOT AMERICAN" PUNCll. Take a punch bowl ; p ut in a q ua r ter pound of loaf sugar, t he juice of a lemon ; then add half a pint of brandy and ha lf a pint of" Liquid Sunshine" rum ; then set light to this ; next ma ke a n infusion of green tea, one ou nce to a q uart a nd a half of water ; pour the tea gently into the bowl, and add the rind of half a lemon. The compound must be served flaming, and will be found sufficient for a party of fifteen• •