1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Hari-Kari. Make a whisky sour large enough to half fill a brandy glass or tumbler when strained, and fill with seltzer or vichy to suit the party. Dress with fruits in season. High Ball. Drop a lump of ice in a high ball glass and place it before the customer, together with a bottle of Scotch rye or Bourbon whiskey, as preferred, in order that he may pour his own drink. Then fill up with Apollinaris or seltzer. Hoffman House Punch. (For party of six or more.) (Use punch bowl and 1 large piece clear ice.) The juice of 2 lem ons; the juice of 2 oranges; % j'ggsr St. Groix rum; 1 jigger maraschino; 1 jigger white Cu- racoa; 2 jiggers brandy; 2 quarts champagne; 1 pint burgundy. Add quart Apollinaris. Before serving sweeten according to taste and fruit well. Horse's Neck. (Use large size fizz glass.) Peel lemon in 1 long string, place in glass so one end hangs over; 3 or 4 lumps broken ice; fill with imported ginger ale. Hot Arrack Punch. (A hot water glass.) 1 teaspoon of sugar; 1 or 2 dashes of lemon juice; % wineglass arrack; fill up with hot water. Stir well; grate a little nutmeg on top. Hot Gin Sling. (A hot water glass.) 1 teaspoon of sugar; 1 wineglass Holland gin; fill up with hot water. Stir well, grate a little nutmeg on top.

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