FoodNetArchive

Around-the-world cook book

1913

Page 96 · 10 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix the gin, lemon- juice and sugar in a glass, stir, shake thoroughly, in the mixer, strain into a glass, and fill up with carbonated water and fine ice. 282 AROUND-THE-WORLD COOK BOOK BEVERAGES RICKEY Put a small piece of ice in a thin glass, and squeeze over it 1 lime. Put half the lime in the glass, and add a liqueur- glass of either whisky or gin, and fill the glass with carbonated water✪ Rickey. WHISKY SGITR Squeeze the half of a lemon into the bottom of a glass, add a dash of carbonated water, and a little sugar. Mix this well, then fill the glass two-thirds full \vith shaved ice. Add a liqueur-glass of whisky, mix well, and strain. Then put in a slice of the lemon✪ Whisky Sour. MINT JULEP, NO. 1 Whisky, 1/2 gUl, Sugar, 1 teaspoon, French brandy, a dash, Cracked ice. Mint.✪ Mint Julep, No. 1 Fill a tall thin glass with finely cracked ice, and leave it for a few moments to become frosted on the outside. In another glass put the whisky, crush slightly the mint sprigs, so that its flavor will be imparted to the drink, add the sugar, and stir the mixture. No water must be used, as the melting ice will give all desired. Pour this mixture into the tall glass, add a dash of French brandy, if at hand, trim the glass with a little sheaf of mint on one side, and put in a strawberry or a cherry to give it color. MINT JULEP, NO. 2 Sugar, 1 cup. Mint, 6 sprigs, 283 BEVERAGES AROUND-THE-WORLD COOK BOOK Strawberry juice, 1 gill, Lemons, the juice of 4, Cold water, 2 cups. Boiling water, 1 cup, Raspberry juice, 1 gill, Cracked ice.✪ Mint Julep, No. 2 Boil the cold water and the sugar for 20 minutes, crush the mint, and pour the boiling water upon it, and allow it to staad 10 minutes, and then pour it into the syrup. To this add the strawberry, raspberry- and lemon- juices, and serve cold with the cracked ice. MINT JULEP, NO. 3 Mint, 4 sprigs. Whisky or brandy, 1 liqueur-glass, Powdered sugar, % teaspoon, Mint, 4 sprigs, Seltzer, a dash. Cracked ice.✪ Mint Julep, No. 3 Bruise 2 sprigs of the mint, place them in a mixing-glass, add the sugar and a dash of seltzer. Fill the tumbler with cracked ice, add the brandy or whisky, stir, shake well, and serve with a sprig or two on top. PORT-WINE SANGAREE Port-wine, one claret-glass. Pulverized sugar, 1 teaspoon. Cracked ice, Grated nutmeg✪ Port-Wine Sangaree. Mix, shake well, and serve with the grated nutmeg on top of the mixture, which should be put in a tall glass. Sherry sangaree may be prepared in the same manner. 284 AROUND-THE-WORLD COOK BOOK BEVERAGES OEANGE COCKTAIL Large oranges, 3, Lemon, 1, Sherry, 1 wine-glass✪ Orange Cocktail. Mix the juice of the oranges with that of the lemon, add the sherry, strain through cheese-cloth and chill. Add a cherrj' to each glass. SHANDY GAFF Put 2 or 3 pieces of ice in a large pitcher, and pour to- gether, Bass and Ginger-ale at the same time. BAMBOO This is made from equal proportions of sherry and Italian Vermouth. REMSEN COOLER Remove the peel from a lemon, cutting it around, so that it will be in 1 piece and curl. Put this rind in a tall glass, around a piece of ice. Add a liqueur-glass of gin, and a bottle of soda. CORDIALS. MINT CORDLAL Mint leaves (bruised), 1 small cup, Oranges, large, 3, Lemons, 6, Sherry, i/^ pint, Sugar, 5 cups. Water, 1 quart, 285 BEVERAGES AROUND-THE-WORLD COOK BOOK Red raspberries, 1 pint, Siphon seltzer✪ Mint Cordial.