AMATEUR “MIXOLOGIST” AT HOME.

Northland Age, Volume 3, Issue 8, 25 September 1906, Page 7

AMATEUR “MIXOLOGIST” AT HOME.

Whether one’s principles lead cne to total abstinence or not, as long as there are soft drinks in the world the head of the house will require various implements to make them satisfactorily and rightly. The presence in the pantry of a shaker does not necessarily indicate that the members of the family are addicted to cocktail indulgence, for the. mildest form of mixing fruit drinks and all forms of inexpensive and pleasant refreshments when properly prepared demand the shaker.

It is very necessary, also, to have a bottle of syrup to use instead of sugar for sweetening the drink and a silver speon with a long handle. The spoon should be placed in the glass before pouring in the hot drink, to prevent tho glass from cracking, as it will certainly do when the hot liquid is added. When making a drink containing egg or milk with liquor of any sort, the liquor is poured in last, and should be poured slowly while stirring tho other ingredients. ORANGEADE FOR PARTIES. Pour a pint of brandy over the rind and juice of two oranges. Cover closely and leave in a warm, place for five or six weeks, shaking it up every day. At the end of the time, strain through thin muslin and pour into small bottles. Cork these closely and store till wanted. When this delightful beverage is wanted it is only necessary to dissolve a small lump of sugar in half a pint of water and add a taliiespoonful of the orange spirit. CIDER CUP. Put a slice or crumb of bread toasted in the bottom of a large jug;, grate half of a small nutmeg over it, and place on it two or three slices of thin lemcn rind and a half dozen lumps of sugar. Pour over it two wineglasses of sherry, one of cognac, the juice of a lemon, a bottle of soda-water, and last a quart of cider. Mix well, put a sprig cf balm into it, and add a few lumps of ice. This will make up in ten minutes. COFFEE COCKTAIL Break a fresh egg into a large glass, add one teaspoonful powdered white sugar and pour in one large wineglass of port wine and one glass of brandy. Add two or three lumps of ice. Shake thoroughly and strain into a medium-sized glass. Grate a little nutmeg on top and serve. JAPANESE COCKTAIL. Fill a small glass with one-third ice, their add a tablespoonful of orgeat, syrup, two dashes of Boker's bitters, one wineglass of brandy and one or two pieces of lemon peel. Stir thoroughly and strain.

EGG LEMONADE. Put into a large glass a largt tablespoonful of powdered white sugar, the juice of half a lemon, one egg aod two or three small lumps of icc ; then shake well. Strain into a soda-water glass, and garnish with berries if desired.