1918 Home Brewed Wines and Beers and Bartender's Guide

HOUIK BREWED WINES, BEERS, LIQUEURS, ETC.

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Boil the above ingredients together; then beat to a batter the yolks of 2 eggs with a little powdered sugar add ed; pour the hot wine over the eggs, stirring continually; grate a little nut meg on top, and serve. You must posi tively pour the wine over the eggs, not otherwise, as it would spoil. SHERRY COBBLER (California). (A large bar glass.) One teaspoonful sugar; 1 pony pine apple syrup; 2 wine-glasses of Califor nia sherry. Pill glass with shaved ice. Stir well; dress with fruits, and gently pour a little port on top. Serve with a straw. BLUE BLAZER. (Use two silver-plated mugs.) One teaspoonful sugar, dissolved in a little hot water; 1 wine-glass Scotch whiskey. Set the liquid on fire, and, while blaz ing, pour 3 or 4 times from one mug into another. This will give the ap pearance of- a stream of liquid fire. Twist a piece of lemon peel on top and serve. CHAMPAGNE PRAPPE. Place the bottle in the champagne cooler; fill with shaved ice and salt; whirl the bottle until the wine becomes almost frozen. BRANDY AND GINGER ALE. (Use a large soda-water glass.) Two or 3 lumps ice; 1 wine-glass of brandy; 1 bottle Irish ginger ale. Mix well together and serve. BRANDY AND SODA, OR "STONE WALL." (Use large soda-water glass.) One wine-glass brandy; % glass with finely shaved ice. Pill up with bottle plain soda. The above is a pleasing drink for summer. CALIFORNIA WINE COBBLER. (Use large soda-water glass.) Fill glass with finely shaved ice; % tablespoon sugar; juice of 1 orange; 2% wine-glasses California wine. Stir well; dress with fruit. Top with Port wine. Serve with a straw. CHAMPAGNE COBBLER. (Large bar or soda-water glass.) One teaspoonful sugar; 1 slice each orange and lemon peel. Pill glass one-half full shaved ice, and the balance with wine, dressed with fruits, and serve with a straw.

HOW TO MIX DRINKS

ABSINTHE FRAPPB. (Use G oz. glass.)

Pill mixing glass full shaved ice. One teaspoonful Benedictine; 1 pony Absinthe; 1 wine-glass water. Shake the ingredients until the out side of the shaker has a frosty appear ance, strain into a 6 oz. glass and serve.

ABSINTHE COCKTAIIi. (Use cocktail glass.)

Pill mixing glass two-thirds full shaved ice. One teaspoonful Benedic tine: 2 dashes Peychaud, Boker's or An gostura bitters; % wine-glass of wa ter; % wine-glass of Absinthe. Stir well and strain into a cocktail glass and serve. AMERICAN METHOD OP SERVING ABSINTHE. Three-fourths gl.ass of finely shaved ice; 4 or 5 dashes gum syrup; 1 pony Absinthe; 2 wine-glasses of water. Shake the ingredients until the out side of the shaker is covered with ice. Strain into a large champagne glass. "ARP AND ARP," OR BLACK AND TAN. (Use an ale glass or bar-mug.) This is a common English drink and means half porter and half ale, but in this country we use half old ale and half new, or porter and stout with ale. It is always best to ask the customer how he desires it. Set before the customer a small bar glass, and another containing ice water. Fill a pony glass with best brandy, and pour it into the empty glass. BRANDY SCAPPA. (Use small wine-glass.) One-third of Maraschino; one-third of Chartreuse (green); one-third of fine old brandy. Keep different articles separate as in Crustas. TOM COLLINS BRANDY. (Use small bar glass.) Five or 6 dashes gum syrup; 1 or 2 dashes Maraschino; juice of 1 small lemon; 1 wine-glass whiskey; 1 or 2 lumps of cracked ice. Pill up with plain soda. , , Do not shake if the soda is cold. MULLED CLARET AND EGG. (A large bar glass.) One tablespoon powdered sugar; 1 dash lemon juice; % teaspoon mixed spices; 2 wine-glasses claret. PONY BRANDY. (Small bar glass.)

CLARET COBBLER. (Use large bar glass.)

One teaspoonful sugar, dissolved In % wine-glass water; 1 slice of orange.