1930 Cheerio a book of Punches and Cocktails by Charles

RARE AND FANCY DRINKS

17

upon the other ingredients, whisking and stirring the ingredients all the while in order to prevent curdling. Serve hot.

Sazarac Cocktail To one portion of whiskey, add three or four dashes of Absinthe, one tablespoonful of plain syrup, three dashes of bitters. Ice, shake well and serve in whiskey glass, garnished with a sprig of mint which has been bruised between the thumb and forefinger. Cuban Bacardi In container pour one wine-glass of Bacardi rum, add white of one egg, large tablespoonful of pineapple juice, same amount of orange juice. Fill shaker three quarters full of cracked ice, shake rapidly a few times and serve. Champagne Cup Into a pitcher place a quart of Champagne, two ponies of brandy, two teaspoonfuls of powdered sugar, a wine glass of Sherry, and a dash of Curacoa and Mara schino. Add pieces of pineapple, orange, and berries in season. Garnish with fresh mint and serve in champagne goblet.