Method.—Half fill a tumbler with small pieces of ice, pour over it the gin, add the syrup and bitters, then cover and shake well. Strain into a small glass, place a small piece of lemon peel on the top, and serve.
Ingredients.—1 wineglassful of gin, 1 dessertspoonful of lemon or lime-juice, seltzer water, ice.
Method.—Place a small block of ice at the bottom of a deep champagne glass, strain over it the lemon-juice, add the gin, fill up with seltzer water, and serve.
Note.—Any other spirit may be used instead of gin, and would, of course give its name to the compound.
Ingredients.—½ a wineglassful of vermouth, ½ a wineglassful of whisky, 30 drops of green syrup, 10 drops of Angostura bitters, 6 drops of Curaçoa, a little shaved ice, 1 small strip of lemon-peel.
Method.—Put all the ingredients except the lemon-rind into a large tumbler, cover the top closely, shake well, and strain into a wineglass, Place the strip of lemon-peel on the top, and serve.
Ingredients.—½ a wineglassful of good unsweetened gin, ½ a wineglassful of Italian vermouth, 6 drops of rock candy syrup, 12 drops of orange bitters, 1 small piece of lemon-peel, crushed ice.
Method.—Half fill a tumbler with crushed ice, pour over it all the liquids, shake well, then strain into a glass, and serve with a small piece of lemon-peel floating on the surface.
Ingredients.—New milk, 1 egg, castor sugar to taste, ice, nutmeg.
Method.—Break the egg into a large glass, beat it slightly, add 1 tablespoonful of crushed ice, sugar to taste, and rather more than ¼ of a pint of milk. Shake well, then strain into a smaller glass, sprinkle a little nutmeg on the top, and serve.
Ingredients.—1 pineapple, either fresh or preserved, 1 bottle of sparkling Moselle, 1 gill of gin, 1 gill of raspberry syrup, ½ a gill of Maraschino, the juice of 2 oranges, 1 lb. of crushed ice.
Method.—Slice the pineapple rather thinly, and divide each slice into 8 sections. Put all the liquids into a glass jug or bowl, add the ice and prepared pineapple, and serve.