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Whipped Cream (Ounces I tumblerful I ounce)
2 ounces I 14 tumblerful I ounce Shake well, fill shaker with fine stream soda, pour in glass and sprinkle with grated nutmeg.
There is as much difference between the soda of different stores as between the roast beef of different restaurants.
Mint Frappe.
One-half ounce orange syrup, 1½ ounce ginger ale, 12 ounce grape syrup, 1/2 ounce pineapple syrup, 2 dashes acid phosphate, 4 fresh mint leaves, 1/2 ounce pineapple syrup, 2 dashes acid phosphate, 4 fresh mint leaves, ½ glass shaved ice.
Press the mint to the sides of the glass, then add the soda in a coarse stream to fill the glass. Stir and serve with straws. Decorate with fresh mint.
Mint Freeze.
Dilute I gallon of American Creme de Menthe Concentrated Syrup with 3 gallons plain syrup. Draw an ounce of this creme de menthe syrup in a phosphate or cocktail glass, add a little cracked ice, draw solid soda to fill the glass , stir with a spoon and stick an American Creme de Menthe Cherry on a toothpick and drop in the glass, also add a thin slice of lemon as a garnish; serve with a straw. There is nothing colder or more refreshing than flavor of creme de menthe. A little slice of lemon makes a pleasing tart, and a creme de menthe cherry gives it the finishing touch which makes it perfect.
Mint Freeze.
Juice of 1 lemon, 2 sprigs of fresh mint, a teaspoonful of powdered sugar, a little cracked ice. Stir slightly to crush mint, fill glass with ginger ale, top little cracked ice.
Stir slightly to crush mint, fill glass with ginger ale, top with slice of lemon and creme de menthe cherry.
Mint Freeze.
Or Irish Iceberg.
Fill a champagne glass with finely shaved ice. Over this pour 1 ounce of American Creme de Menthe Syrup, and finish with a thin slice of lemon, and a creme de menthe cherry.
Mintine.
Lemon juice, 3 dashes; lemon syrup, I ounce; creme de menthe, I ounce ; shaved ice. Serve in 8-ounce glass with straws. ice. Serve in 8-ounce glass with straws.
Creme de Menthe Syrup Acid Phos from squirter