1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

When the mixture acquires the consistency of a stiff batter it is ready for use. Vermouth Frappe. (A large bar glass.) IVz pony of French ver mouth, % glass of shaved ice; fill up with cold seltzer water. Victoria Sour. Fill large bar glass Yi shaved ice; 4 dashes gum syrup; 1 teaspoonful pineapple syrup; 4 dashes lemon juice; 3 dashes Jamaica rum; 1 tea- spoonful Abricotine; % jigger sherry wine; Yz jigger whiskey. Stir; strain into fancy sour glass containing fruit; dash with carbonated water; top off with a little claret and serve. "Ward Eight" Take juice of one lemon, half a glass of whisky; one tablespoonful of sugar; one tablespoonful of Grenadine syrup; one glass of Apollinaris. Mix the lemon, sugar and Grenadine syrup well; then add the half glass of whisky and the one glass of Apollinaris. Strain into a goblet with ice fruit. Whisky Cobbler. (A large bar glass.) 2 wineglasses of whisky; Y2 tablespoon of sugar, dissolved well; lYz table spoons of pineapple syrup; fill glass with fine ice; stir well and dress with fruits. Serve with a straw. Whisky Crusta. (A large bar glass.) 3 or 4 dashes of gum eyrup; 1 or 2 dashes of Angostura bitters; 1 or

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