1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

on top a thin slice of lemon or a piece of the peel. Some grate a little nutmeg on top. Always place ice before the person, and allow a spoon to remain in the drink, in order that the partaker of the beverage can help himself to ice should the mix ture be too hot for him. Humpty Dumpty. Fill large bar glass full of shaved ice; 1 heap ing teaspoonful bar sugar; 1 whole egg, broken in; Vi jigger Jamaica rum;% jigger brandy. Fill up with milk; shake hard; strain into tall shell glass; grate nutmeg on top and serve. Imperial Egg Nogg. (A large bar glass.) 1 tablespoon of sugar; 1 fresh egg; glass of fine ice; 1 wineglass of brandy; '/> wineglass of Jamaica rum; fill up with rich "milk. Shako thoroughly in an "egg nogg" shaker and strain. Grate a little nutmeg on top if desired. In hot Egg Nogg use hot milk and omit the ice. Imperial Punch. (To make 1 quart.) 1 bottle claret; 1 bottle soda water; 4 teaspoonfuls powdered sugar, dis solved in a little of the soda; i/i teaspoonful grated nutmeg; 1 liquor glass maraschino; about Va pound ice; 3 slices cucumber rind. Put ail in gredients in pitcher and mix well. Jamaica Rum Sour. (A large bar glass.) % glass of fine ice; % tablespoon of sugar; 2 or 3 dashes of lemon juice; wineglass of seltzer; 1 wineglass of Jamaica rum. Stir well, and strain into a sour -i-""- dress with fruit.

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