1914 the Art of Mixing Them by A Connoisseur

THE ART OP MIXING THEM

1 sprig of mint press to extract the essence, ponr the wine into the glass slowly, stirring gently continually. Dress tastily with sliced orange, grapes and berries. Champagne Punch. (Served in champagne goblets.) 1 quart bottle of wine; % It"- of sugar; 1 orange, sliced; the juice of a lemon; 3 or 4 slices of pineapple; 1 wineglass of strawberry syrup. Dress with fruit. Champagne Sour. (A large bar glass.) 1 teaspoon of sugar; 2 or 3 dashes of lemon juice, J/J fine ice; fill up with wine. Stir well, and dress with fruit and berries in season. Champagne Velvet. Fill a goblet % full ice-cold champagne. Pill up balance of goblet with ice-cold porter. Stir and serve. Chocolate Punch. Pill large bar glass full shaved ice; 1 tea- spoonful bar sugar; % jigger Guracoa; 1 jiggel port wine; 1 egg. Pill up with milk; shake wellj strain into punch glass; grate nutmeg on tcy and serve. Cider Egg Nogg. (A large bar glass.) 1 fresh egg; % tablespoon of sugar; 3 or 4 small lumps of ice; fill the glass with cider. Shake well and strain, grate a little nutmeg on top. This drink is a very pleasant one and is popular throughout the southern part of the country and it is not intoxicating. Use the very best quality of cider, as by using poor cider it is impossible to make this drink palatable.

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