Small tumbler, teaspoonful of sugar, half a wine-glassful of water, and a wine-glassful of gin. Add ice, mint, and a slice or two of orange. Serve with a straw.
is made in the same way, substituting whisky (Irish or Scotch) for gin.
Put into a small tumbler one teaspoonful of sugar, half a wine-glassful of water, and a wine-glassful of Santa Cruz, or white rum. Add crushed ice, and mint. Serve with a straw. { 165}
is but seldom called for in this tight little island.
In America it is made in a large tumbler, with half a tablespoonful of sugar, the juice of half a lemon, a squirt of Seltzer water from a syphon, and a wine-glassful of old cider brandy. Nearly fill the glass with crushed ice, and ornament with any fruit in season.
Small tumbler, one teaspoonful of sugar, the juice and rind of a quarter of a lemon, one wine-glassful of Bourbon whisky. Add crushed ice, shake well, and strain.
is exactly the same potion, with the substitution of brandy for Bourbon whisky. And
A large tumbler is used, the juice of six limes is squeezed therein, care being taken to remove the pips. A wine-glassful of Old Tom is added, then a liqueur-glassful of raspberry syrup, three quarters of a liqueur-glassful of orange bitters, a wine-glassful of water, and three drops of Angostura bitters. Nearly fill the tumbler with crushed ice, and shake. { 166}
Put into a small tumbler one teaspoonful of sugar, the juice and rind of a quarter of a lemon, one wine-glassful of sherry, and nearly fill the tumbler with crushed ice. Shake, strain, and dash with strawberry syrup.
was a favourite drink at the bars of the House of Commons, during the reign of the Uncrowned King.
The yolks of two eggs, well beaten, were placed in a large tumbler, a little sifted sugar was added, and a small tumblerful of hot milk was gradually stirred into the mixture. Last of all a large wine-glassful of “John Jameson” was added.
A curious recipe comes from Switzerland, an elaborate method of
Cut the top off a lemon, and hollow out the interior with the handle-end of a spoon. Place the empty cone thus formed by the skin on the top of a large wine-glass. Fill the cone with brandy, rum, or whisky; take a fork, balance a piece of sugar on the prongs, set the spirit alight, and hold the sugar over the flame until it has melted into the cone. Then take a skewer, and pierce a small hole in the base of the cone. When all the spirit has trickled into the glass, throw the cone away, and drink the result. { 167}