The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1896-07-28

enough. but from now on. until November.
II free silver dzZ." What 1t will be
next year heaven only knows You know
tn1ng or two. Here's another new one,
Mckinley's Delight This is on me ii
you recognize it. If you don't. you pay
This was agreed to and in a couple OF
minutes the new drink was on the bar.
me knowing one took a couple of sips,
looked meditatively at the ceiling, took
another sip and looked thoughtfully upon
the hoor, again he swallowed some of the
glass.
You would catch a novice with that,
put L m too old hand. That's a gin crusta
and it's more deadly than the rickey or
silver hzz. as you call it"
barkeep.
TO MIX MKINLEY'S DELIGHT.
This is the way to fashion a "McKin-
ley.s Delight; Fill a mixing glass half
full of fine ice, add three dashes of eIIm
syrup, two dashes of Maraschino, the Juice
or a quarter of lemon, two dashes Pey-
scnand or Angostura bitters and one jig
ger OF gin; mix, peel the rirfd from a
large lemon and fit rind into the bottom of
glass, moisten edge of the glass with a
piece of lemon and dip it into the sugar,
which gives 1t a frosty look, strain the
mixture into thin prepared glass; trim
with fruit and serve.
All the fashionable drinks now have as
a basis gin-Holland, Plymouth or Old
Tom, the kind our great grandfathers
temperance folks. There is one new drink
Just brought to New York from the South
which, however, has no gin in it. It is
called a white plush' and is simply
made. Into long. slender glass is poured
four fingers of whisky, and then the glass
IS filled to the brim with ice cold milk.
It's stiff drink for a novice, but the old
campaigner will tell you that YOU can
drink it all day long without being hurt
The iceberg is a new name but the
drink is old 1t is made in large glass
OF creme de menthe is thrown in and then
the Class is filled with settler or vichy.
It is a cooling drink and not too powerful.
OLDTIGE FAVORITES.
The best of them are. however the old
standbys, champagne cup, claret cup and
champagne punch. Here IS the newest
way to make them:
Champagne Cup-Squeeze the juice of
one lemon in a pitcher that will hold five
pints SWeeten with one tablespoon of
one bottle of plain soda and two slices of
cucumber rind- Pour in three pints of
champagne. adding about quarter of a
pound of cracked ice Then mix thorough
ly with a spoon and ornament the punch
with a few strawberries, some thin slices
of pineapple, a finely sliced orange and a
half bunch of fresh mint. Send it to the
table with champagne glasses.
Claret Cup-Have glass pitcher that
will hold two and one-half quarts Squeeze
in the Juice of three lemons add four
tabIespoonfuls of powdered sugar, two
ponies of red curacao and two slices of
cucumber rind, then pour in three pints
of claret and a pint of clysmic or apolli-
naris. Mix thoroughly and add a good
sized piece of ice. Decorate with small
pieces of orange, berries of any kind ard
some fresh mint. Serve in punch glasses.
Champagne Punch-Have a punch bowl
large enough to hold three quarts. Pre-
pare a pot of ooIong tea and set aside to
cool Pour one pony of arrack into the
bowl, two wine glasses of Rhine wine. one
pony of brandy, one pony of Maraschino,
one bottle of plain soda and one quart of
champagne; then strain in the prepared
tea Mix thoroughly together with Iadle;
then put in about pound of ice. Peel a
medium sized banana, slice thin and scat
ter over the punch; slice an orange and