1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

4 sweet oranges; suflScient loaf sugar, dissolved in some of the hot water. Rub the rinds of 3 lemons with sugar; cut the peel very fine off 2 more lemons and 2 of the oranges; press out the juice of all the oranges and lemons. Place the whole with the jelly in a jug and stir well. Pour on the water, and let it stand for 20 min utes. Strain through a fine sieve into a large bowl; add the capillaire, spirits, shrub and wine, stirring well. Panama Cooler. (A large goblet.) full cracked ice; juice of Yz orange; 2 dashes lime juice; 1 jigger rhine wine; 1 jigger sherry; Yz harspoonful sugar; 3 or 4 dashes maraschino. Stir well and fill the balance of glass with ice; decorate with fruit and serve with straw. Parisian Pousse Cafe, No. 1. (A sherry glass.) 5 drops of raspberry syrup; 14 of the glass maraschino; Yi. of the glass Cura- coa; Yi of the glass chartreuse; % of the glass brandy. Keep the colors separate and serve with out mixing. Parisian Pousse Cafe, No. 2. One-half glass of maraschino; kir^chwasser; y chartreuse; brandy on top. Philadelphia Punch. Fill a large bar glass with shaved ice; 2 tea- spoonfuls bar sugar; 2 dashes lemon juice; 1 jig ger St. Croix rum; 1 pony old brandy. Stir well; dress with fruit and serve with straws.

48