Part 70

«Coffee Frappé.»—Serve in a 12-ounce glass. Coffee syrup, 1 1⁠/⁠2 ounces; white of 1 egg; 1 to 1 1⁠/⁠2 ounces of pure, rich, sweet cream; a small portion of fine shaved ice; shake thoroughly to beat the white of the egg light, and then remove the glass, leaving the contents in the shaker. Now fill the shaker two-thirds full, using the fine stream only. Draw as quickly as possible that the drink may be nice and light. Now pour into glass and back, and then strain into a clean glass. Serve at once, and without straws. This should be drunk at once, else it will settle, and lose its lightness and richness.

«Coffee Nogg.»—

Coffee syrup 2 ounces Brandy 4 drachms Cream 2 ounces One egg.

«Coffee Cocktail.»—

Coffee syrup 1 ounce One egg. Port wine 1 ounce Brandy 2 drachms

Shake, strain into a small glass, and add soda. Mace on top.

«Chocolate and Milk.»—

Chocolate syrup 2 ounces Sweet milk, sufficient.

Fill a glass half full of shaved ice, put in the syrup, and add milk until the glass is almost full. Shake well, and serve without straining. Put whipped cream on top and serve with straws.

«Chocolate Frappé.»—

Frozen whipped cream, sufficient. Shaved ice, sufficient.

Fill a glass half full of frozen whipped cream, fill with shaved ice nearly to the top, and pour in chocolate syrup. Other syrups may be used, if desired.

«Royal Frappé.»—This drink consists of 3 parts black coffee and 1 part of brandy, frozen in a cooler, and served while in a semifrozen state.

«Mint Julep.»—One-half tumbler shaved ice, teaspoonful powdered sugar, dash lemon juice, 2 or 3 sprigs of fresh mint. Crush the mint against side of the glass to get the flavor. Then add claret syrup, 1⁠/⁠2 ounce; raspberry syrup, 1 1⁠/⁠2 ounces; and draw carbonated water nearly to fill glass. Insert bunch of mint and fill glass, leaving full of shaved ice. Serve with straws, and decorate with fruits of the season.

«Grape Glacé.»—Beat thoroughly the whites of 4 eggs and stir in 1 pound of powdered sugar, then add 1 pint grape juice, 1 pint water, and 1 pound more of powdered sugar. Stir well until sugar is dissolved, and serve from a pitcher or glass dish, with ladle.

«“Golf Goblet.”»—Serve in a 12-ounce glass; fill two-thirds full of cracked ice, add 1⁠/⁠2 ounce pineapple juice, 1 teaspoonful lemon juice, 1 teaspoonful raspberry vinegar. Put spoon in glass, and fill to within one-half inch of top with carbonated water; add shaved ice, heaping full. Put strawberry or cherry on top, and stick slice of orange down side of glass. Serve with spoon and straws.

«Goldenade.»—Shaved ice, 1⁠/⁠2 tumblerful; powdered sugar; juice of 1 lemon; yolk of 1 egg. Shake well, add soda water from large stream, turn from tumbler to shaker, and vice versa, several times, and strain through julep strainer into a 12-ounce tumbler.

«Lunar Blend.»—Take two mixing glasses, break an egg, putting the yolk in one glass, the white into the other; into the glass with the yolk add 1 ounce cherry syrup and some cracked ice; shake, add small quantity soda, and strain into a 12-ounce glass. Into the other mixing glass add 1 ounce plain sweet cream, and beat with bar spoons until well whipped; add 1⁠/⁠2 ounce lemon syrup, then transfer it into the shaker, and add soda from fine stream only, and float on top of the one containing the yolk and sherry. Serve with two straws.

«Egg Chocolate.»—

Chocolate syrup 2 ounces Cream 4 ounces White of one egg. {115}

«Egg Crême de Menthe.»—

Mint syrup 12 drachms Cream 3 ounces White of one egg. Whisky 4 drachms

«Egg Sherbet.»—

Sherry syrup 4 drachms Pineapple syrup 4 drachms Raspberry syrup 4 drachms One egg. Cream.

«Egg Claret.»—

Claret syrup 2 ounces Cream 3 ounces One egg.

«Royal Mist.»—

Orange syrup 1 ounce Catawba syrup 1 ounce Cream 2 ounces One egg.