1934 Charles Book of Punches and Cocktails

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 B ACARDI

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.