3634.—WHISKY COCKTAIL.
Ingredients.—1 wineglassful of whisky, 15 drops of rock candy syrup, 10 drops of Angostura bitters, a small piece of lemon-peel, crushed ice.
Method.—Half fill a tumbler with crushed ice, pour over it the whisky, syrup and bitters, cover and shake well, then strain into a small glass. Place a very small piece of lemon-peel on the top, and serve.
Note.—Brandy cocktail may be made by substituting a wineglassful of good French brandy for the whisky.
3635.—WHISKY PUNCH.
Ingredients.—1 wineglassful of whisky, 1 dessertspoonful of lemon-juice, 1 teaspoonful of castor sugar, 1 thin slice of orange, 1 thin small piece of pineapple, crushed ice.
Method.—Put a heaped tablespoonful of crushed ice into a glass, pour over it the whisky and lemon-juice, add the sugar, and shake well until sufficiently cooled. Strain into a small glass, and serve with the orange and pineapple floating on the surface.
3636.—WHISKY SOUR.
Ingredients.—1 dessertspoonful of lemon-juice, 1 dessertspoonful of rock, candy syrup, 1 wineglassful of whisky, 1 thin slice of orange, 1 thin small piece of pineapple, crushed ice.
Method.—Strain the lemon-juice into a tumbler, add the syrup, whisky, and a heaped tablespoonful of crushed ice, and shake well. Strain into a small glass, and serve with the orange and pineapple floating on the top.
Note.—Brandy or any other spirit may be substituted for the whisky, the name being changed accordingly.
3637.—YANKEE INVIGORATOR.
Ingredients.—¼ of a pint of strong, clear, cold coffee, ½ a glass of good port wine, 1 liqueur glass of old brandy, 1 egg, sugar to taste, ice.
Method.—Break the egg into a large glass, beat it well, then add the coffee, wine and brandy, and sweeten to taste. Put in a heaped tablespoonful of crushed ice, shake well, then strain into a smaller glass, and serve.
