3629.—SILVER SOUR.
Ingredients.—1 dessertspoonful of lemon-juice, 1 wineglassful of unsweetened gin, the white of 1 egg, 1 teaspoonful of castor sugar, crushed ice.
Method.—Put the white of an egg into a tumbler, beat it slightly, then add the lemon-juice, gin, sugar and a heaped tablespoonful of crushed ice. Cover and shake well until sufficiently cooled, then strain into a small glass, and serve.
3630.—SLOE GIN COCKTAIL.
Ingredients.—½ a wineglassful of sloe gin, ½ a wineglassful of good unsweetened gin, 10 drops of orange bitters, a small piece of lemon-peel, crushed ice.
Method.—Half fill a tumbler with broken ice, pour over it the sloe gin, gin and bitters, cover the top of the glass, and shake it well. When sufficiently cooled strain it into a small glass, and serve with a small piece of lemon-peel floating on the top.
3631.—SNOW BALL.
Ingredients.—1 bottle of ginger ale, 1 wineglassful of brandy, 1 egg, 1 teaspoonful of castor sugar, crushed ice.
Method.—Break the egg into a glass, beat it well, then add the brandy and sugar, and strain into a large glass. Add a tablespoonful of crushed ice and the ginger ale, stir well, and serve.
3632.—STRAWBERRY FIZZ.
Ingredients.—3 or 4 fine strawberries, 3 slices of lemon, 1 teaspoonful of castor sugar, 1 wineglassful of unsweetened gin, crushed ice, Johannis or other mineral water.
Method.—Mix together and crush well the strawberries, lemon and sugar, add the gin and a heaped tablespoonful of broken ice, shake until sufficiently cooled, then strain into a champagne glass. Fill the glass with mineral water, and serve at once.
3633.—SUNRISE.
Ingredients.—¾ of a wineglass of sherry, ⅓ of a wineglass of brandy, 30 drops of vanilla syrup, 10 drops of Angostura bitters, pounded ice, a small piece of lemon-peel.
Method.—Half fill a tumbler with pounded ice, pour over it all the liquids, and shake well. Strain into another tumbler, add the lemon-peel, and serve.
