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

OK, HOW '10 MIX HIUNKS. f mint and insert them in the ice ■nith the stcmB aowr^vaTd, so that the green leaves will bo above in the shape of a bouquet, arrange berries, and .small pieces of orange and pineapple on top. Sprinkle sugar on top, and serve with straws. 18.t BK.^NDY JULEP. The BrandyMulep is made the same as the klint Julep, using Brandy instead of Whiskey, and dashing with Jamaica Kum. 10. AVHISKEY JULEP. The Whiskey Julep is made the same a-, the klint Julep. 20. GIN JULEP. The Gin Julep is made the same as the Whiskey Julep, using Gin instead of Whiskey. 21. BE.-i.NDY ,SMASH. Use Soda Glass.—1 tea spoonful of powdered sugar; 1 ten spoonful of water; 3 sprigs of mint,extract flavor; 1 wine glassof Brandy Fill tumbler half full of fine ice, and stir well with spoon. Strain in fancy glass. Insert one sprig of mint, and smaU piece of pineapple. 22. GIN SMASH. The Gin Smash is made the same as the Brandy Smash, Gin instead of Brandy. 23. WHISKEY SMASH. The Whiskey Smagh is made the same as the Gin Smash, using Whiskey instead of Gin. 21. SHERRY COBBLER. 2 glasses of Sherry; 1 table spoonful of sugar, small piece of lemon peel. Fill a tumbler with shaved ice, shake well and ornament with berries. Slice pineapple and orange; dash with port wine; put sprig of mint in centio. Place 2 straws m the tumbler. 25. CHAMPAGNE COBBLER. 1 tea spoonful of sugar; 1 piece each of orange and lemon peel. Fill the tumbler one-third with shaved ice, and fill the balance with wine; ornament with berries. 26. CATAWBA COBBLER. Use Soda Glass.—1-2 table spoonful of powdered sugar; fill glass two-thirds with fine ice; balance with Catawba. Stir well with spoon, and ornament with berries and fruit of the ■oASou. Serve with straws.