1912 Recipes of American and other Iced Drinks by Charlie Paul

102-NECTAR FOR DOG DAYS. L. D. U se a large soda glass with some ice, o ne kmou ice. and pour upon it a bottle of plain soda. S. D. Fill tumbler with cilipped ice ; pu t in three• or four drops of absinthe and of plain s ugar; add two or three drops of lemon juice, half a wine-glassful of brandy; then sfr well with a long s poon and strain ofI. 10~-NETHERLANDS COBBLER. L. D. Take a large so:la-wa ter glass a nd fill with c hipped ice; put in a teaspoonful of powder..:d sugar and squeeze half a lemon in ; add half a liqueur-glassful of vanilla syrup, half a wine-glassful of Hollands gin ; fill up witl1 soda water, then decorate with fruits i n season, a nd serve with straw~. 105-NIGHT-CAP. S. D. . ffhis to be taken the last thing at night as a. d1g~ter for .other drinks previously imbibed. -~he recipe was given to Charlie by a very old Norwegia n captain.] Take a small wine glass ; put in a liqueur-glassful of o!d brandy. ditto cura~oa, ditto of benedictine: let them blend for a moment · then take off at a s ingle draught. after which say-" Good Kight." 106-NOYEAU COCKTAIL. S. D. "Fill tumbler with chipped ice; put in half a ' liqueur-glassful of white noyeau , half a wine-gla ssful ·of gin and two or three drops of Angostura. bitters stir well with a long spoon ; strain 6ff, and put :• .small piece of lemon peel o n top. 103--NERVER.