1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Pineapple Julep. (For a party of five.) The juice of 2 oranges; 1 gill of raspberry syrup; 1 gill of maraschino; 1 gill of Old Tom gin; 1 quart bottle sparkling Moselle; 1 ripe pineapple, peeled and sliced small and cut up. Put all the materials in a glass bowl; ice, and serve in cocktail glasses orna mented with berries in season. Pineapple Punch. (For a party of 20.) Take 8 bottles of cham pagne; 2 pints of Jamaica rum; 2 pints of brandy; 2 gills of Curacoa; juice of 6 lemons; 4 pineapples, sliced. Sweeten to taste with pulverized white sugar. Plymouth Punch. Crush a piece of lemon peel in a toddy tumbler with muddler; 1 heaping teaspoonful bar sugar; Yi jigger Sloe gin; ^ jigger whiskey. Stir well; strain into cocktail glass; drop in of a peach; top off with New England rum and serve. Porter Sangaree. (Large bar glass.) % tablespoon of sugar; 3 or 4lumps of ice; fill up with porter. Stir well; remove the ice; grate a little nutmeg on top. Port Wine Cobbler. (A large bar glass.) Vz tablespoon of sugar; 1 pony of orchard syrup; fill glass with fine ice; wineglass of port wine. Stir well; dress with fruit. Port Wine Flip. (A large bar glass.) 1 egg; 1 tablespoon of sugar; % glass of fine ice; 1 wineglass of port

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