- Use large bar glass
- Three-quarter tablespoonful of powdered sugar
- Three or four sprigs of mint
- One-half wine-glass water
- Mix well until the essence of mint is extracted
- Remove the mint
- Fill with fine ice
- One and a quarter wine-glass Holland gin
- Stir with spoon
- Ornament with orange, berries, etc
- Serve with straws
The Hoffman House Bartenders Guide by Charles S. Mahoney, 1912
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