1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Claret Flip. Fill large bar glass % full shaved ice; 2 heap ing teaspoonfuls bar sugar dissolved in a little water; 1 whole egg broken in; 1% jiggers claret wine. Shake thoroughly; strain into punch glass; sprinkle little nutmeg on top and serve. Claret Punch. (A large bar glass.) iVz tablespoons of sugar; 1 slice of lemon; 2 slices of orange; fill glass with fine ice; pour in claret wine. Shake well. Dress with fruit in season, and serve with a straw. Cocktail Absinthe. (A large bar glass.) Fill tumbler with ice; 3 or 4 dashes of gum syrup; 1 dash of Angostura bitters; 1 dash of anisette; ^4 wineglass of water; % wineglass absinthe. Stir well; strain into a fancy cocktail glass. Twist a piece of lemon peel on top. Cocktail Amaranth Make a regular cocktail and strain into a whisky glass. Fill up with seltzer or Vichy water. Dip a small spoon in fine sugar, and with what sugar remains upon spoon stir up the cocktail so as to cause it to ferment; have the spoon a little wet when dipping in the sugar. Cocktail Applejack (A large bar glass.). 2 or 3 dashes of gum syrup; 2 or 3 dashes of raspberry syrup; 1 wine glass of applejack; fill glass half full of fine ice. Shake well; strain into a cocktail glass; twist a bit of lemon peel in it.

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