1934 Charles Book of Punches and Cocktails

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RARE AND FANCY DRINKS

a wine-glass full of brandy. Fill up the glass with seltzer water, stir thoroughly and serve while effervescent.

BRANDY DASHER

Press three or four sprigs of tender mint into the bottom of a glass in which some sugared water has been placed. Add a wine-glass full of brandy and fill the glass two thirds full of shaved ice. Stir thoroughly and orna– ment with half a slice of orange, and a few fresh sprigs of mint. Serve with a straw.

ENGLISH BISHOP

Roast an orange which bas been stuck well with cloves over a fire, and when sufficiently brown, cut it into quarters and pour over it a bottle of heated Port wine. Add a spoonful of honey and let the mixture simmer over the fire for twenty minutes. Then serve piping bot.

SILVER FIZZ

In a container place one portion of dry gin, the white of an egg, two teaspoonfuls of powdered sugar, three dashes of lemon juice. Fill with ice and shake thoroughly to combine the ingredients. Serve in a tumbler with seltzer water.