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Whisky

Mint Julep.

I ounce I dash 1½ tumblerful I tablespoonful Slice of orange; solid soda to fill glass; top with sprig of mint and a creme de menthe cherry. "Mint Lemonade."

Add to your regular formula for lemonade, I to 2 ounces creme de menthe syrup. Strain into glass. Trim with slice of fruit and fresh mint and a creme de menthe cherry. Serve in 12-ounce glass with straws. With thousands of customers soda water is apt to taste as the fountain looks.

Mint Nectar.

One ounce creme de menthe syrup, 1 ounce nectar syrup, 3 dashes sauterne. Stir in mixing glass with large spoonful whipped cream. Add soda, toss and serve with a nutmeg, spoon and straws.

Mint Phos.

Creme de Menthe Syrup Acid Phos from squirter :

I ounce I dash Solid soda to fill a mineral glass.

Mint Sundae.

Fill saucer or glass nearly full ice cream, pour 1 to 2 ounces creme de menthe syrup over the ice cream, and add 3 or 4 creme de menthe cherries. Serve in an ice cream saucer or a delicate saucer champagne glass with small sherbet spoon and glass of water.

Mint Syrup.

Green mint, 3 bunches; simple syrup, 6 pints; mix and bring to a boil over slow heat, strain through cloth and add simple syrup, 2 pints; acid, 1/2 ounce; and color light green.

Mint Toddy.

One ounce sweet mint syrup, 4 ounces shaved ice, dash of brandy or bitters. Fill with Royal Ruby champagne.

Mixed Fruit.

One ounce vanilla syrup, 1/2 ounce cream, I glass plain soda drawn in fine stream. Add two tablespoonfuls of the mixed fruit, finely cut and thoroughly saturated with simple syrup. Serve with spoon and straw. Montrose Punch.

Make a mixture of 2 quarts of regular cherry water ice. Then in the usual manner work in I pint sauterne, I gill kirschwasser, 1/2 gill of Noyeau and an Italian meringue mixture of 3 egg whites.

Moorish Sherbet.