Page:Jerry Thomas - The bar-tender's guide (1887).djvu/35

 

Take 1 tea-spoonful of white sugar.

2 table-spoonfuls of waiter.

3 or 4 sprigs of tender mint.

1 wine-glass full of brandy.

Press the mint in the sugar and water to extract the flavor, add the brandy, and fill the glass two-thirds full of shaved ice. Stir thoroughly, and ornament with a half a slice of orange, and a few fresh sprigs of mint. Serve with a straw.

 

Take 1 tea-spoonful of fine white sugar.

2 tea-spoonfuls of water.

1 wine-glass of gin.

3 or 4 sprigs of tender mint.

Put the mint in the glass, then the sugar and water. Mash the mint to extract the flavor, add the gin, and fill up the glass with shaved ice. Stir up well, and ornament with two or three fresh sprigs of mint.

 

Take 1 tea-spoonful of fine white sugar.

2 tea-spoonfuls of water.

3 or 4 sprigs of young mint.

1 wine-glass of whiskey.

Proceed, exactly, as directed in the last recipe. 