1923 Harry of Ciro's ABC of mixing cocktails (second impression)

well until glass gets frosted, then take some sprigs of Mint and insert them in the Ice with stem down wards, so that the leaves will be on the surface in the shape of a bouquet. Add slices of orange, lemon, pineapple, and cherries on top. 164. Milk Punch. I teaspoonful Sugar, i wineglass Brandy, J wine glass Rum, J Ice in shaker. Fill balance with Fresh Milk, shake, strain into medium-sized tumbler, and grate nutmeg on top. 165. Milk Shake. I teaspoonful of Sugar, i Fresh Egg, J Ice in shaker. Fill balance with Fresh Milk, shake, and strain into medium-sized tumbler and grate nutmeg on top. (This drink is also known on the Continent as " Lait de Poule.) 166. May Blossom Fizz. I teaspoonful of Grenadine, juice of half a Lemon, I glass of Cederlund's Swedish Punch. Shake well and strain into a small tumbler, and In a small tumbler, fill with shaved Ice, add i teaspoonful Castor Sugar, 2 teaspoonfuls thick Fresh Cream, remainder Cold Coffee. Then fix your shaker on top of your glass and shake gently. Set your glass down with shaker until a few seconds, and afterwards remove your shaker and serve your beverage (which will have a large froth on top) with straws. (A very popular drink at the Grand Cercle, d'Aix- les-Bains, France.) fill balance with Soda. 167. Moka Spitberg.