1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Knickebein. (A sherry glass.) ^ wineglass of vanilla cord ial, 1 yolk of egg, which carefully cover with benedictine; wineglass kummel; 3 drops of Angostura or Boker's bitters. The same rule is here applied as in making Pousse Cafe, viz: Keep colors separate and the different portions from running into each other. Knickerbocker. (A large beer glass.) 2 tablespoons of rasp berry syrup; juice of % a lemon, a slice of pine apple and orange; 1 wineglass St. Croix rum;% wineglass Curacoa; fill glass with fine ice. Stir well, adding fruit in season, and imbibe through a straw. Mamie Taylor. (Fizz glass.) 1 drink of rye whisky; 1 lump of ice; fill up with ginger ale; dash with a little port wine. Seltzer or vichy can be used. Manhattan Cooler. Use large glass with cracked ice; the juice of two limes; one teaspoonful of powdered sugar; one wine glass of claret; one dash of St. Croix rum. Mix well and add Apollinaris. Maraschino Punch. (Use large bar glass.) 1 teaspoonful of pow dered sugar, dissolved in a little water; 1 wme- glass of brandy; 3 dashes of arrack; Vz pony glass of'maraschino; the juice of Yg a small lemon. Fill the tumbler with shaved ice, shake well, ornament with fruit and berries in season, and serve with a straw.

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