Gin Sling

Half pint tumbler filled with ice, 1 lemon-glass plain syrup; juice of 1/2 lemon, 1/2 glass gin; filled up with soda; slices lemon and orange on top; straws.

Gin Cocktail

Tumbler filled with chipped ice, few drops Angostura and plain syrup, 1/2 wine-glass gin; stirred well; slrained off into cocktail glass; piece lemon on top.

Gin Sour

Tumbler filled with ice, 1/2 teaspoon sugar, 1 teaspoon raspberry syrup, juice 1/2 lemon, 1/2 wine-glass gin; strained into cocktail glass, lemon-slice on top.

Egg Nogg Iced

Tumbler filled with chipped ice, 1 raw egg, 1 teaspoon sugar, 1 liqueur-glass brandy, 1 do. rum; shaken well; strained off into pony tumbler; nutmeg on top.

Sam Ward

Tumbler filled with chipped ice, 3 or 4 drops Angostura, 1 liqueur-glass green chartreuse; shaken well; strained into cocktail glass.

Corpse Reviver

A long, thin liqueur-glass filled with equal portions noyeau, maraschino and yellow chartreuse, one on top of the other without mixing them; to be taken off at one draught.

Prairie Oyster

A wine-glass with 1/2 teaspoon vinegar, 1 new-laid egg,- little salt, pepper and dash of Worcestershire sauce; to be drunk off raw.

Gin Punch

"At the Garrick Club they serve an excellent gin punch, which, according to Mr. Percy Fitzgerald, is 'brewed' as follows: Pour half a pint of gin on the outer peel of a lemon, then a little lemon juice, sugar, a glass of maraschino, about a pint and a quarter of water, and two bottles of iced soda-water; this makes three pints".


The proper way to serve absinthe au sucre is thus: Put two lumps of sugar in a strainer which just fits the top of the glass, and let the absinthe trickle slowly through; the water is added afterwards.

Tiger's Milk

An East Indian morning draught, not generally known. Add the beaten yolks of 3 eggs to 2 tablespoonfuls of powdered white sugar, 3 cloves, the rind of 1/2 lemon, and 1/2 pt. of Imperial Crown brandy; pour over it 1 qt. of new, warm milk, stirring rapidly, and serve immediately. This is recommended tor those who live in malarial districts, and for delicate persons before breathing the crisp air of autumn or winter. A wineglassful will be sufficient in this climate.

Sauterne Cup

1 bottle sauterne, 2 sliced peaches, 1 liqueur glass noyeau, juice of 1 lemon, ice, leaves of balm and borage, 1 bottle soda-water.

Burgundy Cup

2 bottles red Burgundy, 1 pt. port, 1 gill cherry brandy, juice of 2 oranges and 1 lemon, a slice of cucumber, sprig of verbena, sugar, ice, 3 bottles seltzer-water. Champagne Cup - 1 bottle champagne, 1 liqueur glass curacao, same of pale brandy, sprig of verbena, slice of cucumber, ice, 2 bottles soda.

Claret Cup

(1) 1 bottle claret, 1 pt. sherry, 1 gill port, do. cherry brandy, 1 lemon, sugar, cucumber thin slice, verbena, ice, 3 bottles seltzer water. (a) One bottle light claret, 1 glass brandy, 1 lemon peeled thin, 1/2 pt. water, sugar, sprig of borage, some'slices of cucumber; in jug well iced.