1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Applejack Sour. (A large bar glass.) Fill glas % full of fine ice; ^ tablespoon of sugar in a little water; 2 or 3 dashes of lemon juice; 1 wineglass old ap plejack. Stir well; strain into a sour glass; dress with fruit. Arrack Punch. (A bar glass.) 1 tablespoon of sugar, dissolved in a little water; 1 or 2 dashes of lemon juice; 1 wineglass of Batavia arrack; half fill glass with fine ice. Shake well; dress with fruits and serve with straw. Auditorium Cooler. Into large bar glass squeeze juice of 1 lemon; 1 teaspoonful bar sugar; 1 bottle ginger ale off the ice. Stir; decorate with fruit and berries. Serve. Baltimore Egg Nogg. (A large bar glass.) 1 yolk of an egg; % tablespoon of sugar, add a little nutmeg and ground cinnamon to it and beat it to a cream; % pony of brandy; 3 or 4 lumps of ice; i/4 pony of Jamaica rum; 1 pony of Madeira wine; fill glass with milk. Shake thoroughly, strain, grate a little nutmeg on top. teaspoonful of the best beef extract; fill the glass with hot water. Stir up well with a spoon; place pepper, salt, celery-salt handy, and if so desired, put in a small pony of sherry wine or brandy. Beef Tea. (A hot water glass.)

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