1933 300 Drinks and How to mix'em

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FANCY DRINKS—

Mint Julep (Large bar glass)

1 table-spoon sugar dissolved in % wine-glass water. 3 or 4 sprigs mint, which you press well in the sugar and water to extract the flavor, then add 1% wine-glass brandy, after which withdraw the mint and stir the in gredients well; then fill glass with fine ice and insert the mint again, stems downward, leaves above. Dress tastily -with fruits in season. Give a dash of Jamaica rum, a sprinkle of whits sugar, and serve with a straw placed across top of glass. Whisky Julep (A large bar glass) %tablespoon sugar dissolved in %wine-glass water. 3 or 4 sprigs mint, press to extract the essence. 1 wine-glass whisky. A dash of Jamaica rum. Stir weU with spoon; arrange the mint with stems downward. Dress with pineapple, oranges, and berries, tastily; some omit the fruit. Serve with a straw. Kiuckerbein (A sherry wine-glass) 1/3 of wine-glass of vanilla cordial. 1 yolk of egg, which carefullycoverwith benedictino. 1/3 wine-glass of Kummel. 2 drops Angostura or Boker's bitters. The same rule is here applied as in making Pousse Cafe, viz.: Keep colors separate and the different por tions from running into each other. Cordial Lemonade Make a plain lemonade; ornament with fruits in sea son; then put in slowly % a pony of any cordial.