1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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oil, THE ART OF MIXING DIIINKS.

64. BRANDY CHAMPERELLE Shaix SHE1.RY GI.A8S. Cue-third Brru.dy;oue-third Bittors; ono-tbird Curaeou. Thisis the groat French cafe drink. 55. BATTER FOR TOM AND JERRY. VJSE Labgb Bom.-Take ti.o whites of 30 thick and white assnow. Beatthe yolks seperately. ^" as liquid-then mil with powdered sugar nntil it becomesofthe consistency of dough. Then mix both together, and your bat- ter is ready for use. 56. TOM AND JERRY.. 1 table spoonful of prepared batter; 1-2 glass Jamaica Rum^ 1-2 glass St. Croixrum. Fill cup with boding water. Use two cups to mix with, throwing from one to the other until y have a nice foam. Sprinkle nutmeg on top, and serve. 67. KNICKERBOCKER. 1-2 a lime or lemon;squeeze out the juice, and put rind and juice in the glass,2 table spoonfuls of raspberrysyrup;1 gla^ St. Croixrum;1 tea spoonful of Curagoa;1 tea spoonful ofsu gar. Fill with ice and then shake up well. 58. WUISKEY SKIN. 2lumps ofcut sugar; 1 1-2 wine glas.s of boiling water. Dis solve the sugar,and add 1 wine glassof whiskey. Servo with lemon peel on top. 59. STONE FENCE. i.xii4k,\ss.—1 glass of apple whiskey; 2 or 3 lumps of loe. Fill up the glass with sweet cider. 60. RHINE WINE AND SELTZER WATER. Fill a Bar Glass half full of Rhine Wine and balance with Seltzer Water. 61. 'ALF AND 'ALF. Use AuEGnABS.—This drink is made by using half Porter and liulf Alo,