is a rarely-employed pick-me-up. It consists of {208} the juice of half a lemon squeezed into a large wine-glass, a liqueur-glass of old brandy being added, and a dash of cayenne.
I have already alluded in another chapter to a Prairie Oyster. A Worcester Oyster is made in the same way, with the substitution of Worcester sauce for vinegar.
Brazil Relish.
This reads far more like an emetic than a “livener”; but I am assured by one who has been in Brazil—“where the nuts come from”—and in the regions which border on the river Plate, that ’tis used in those parts as a stimulant, and is in high favour for that purpose.
Into a wine-glass half full of curaçoa pop the unbroken yolk of a bantam’s egg, and fill the glass up with maraschino. I think I should prefer the “Twist” of the workers in the Borough hop-market.
St. Mark’s Pick-me-up,
a Venetian recipe. The original St. Mark never wanted it.
Ten drops of Angostura bitters in a wine-glass, filled up with orange-bitters. One wine-glassful of old brandy, one ditto cold water, one liqueur-glassful of curaçoa, and the juice of half a lemon. This, I should say, ought to be mixed with a swizzle-stick.
Here follows a very old, and a very excellent, recipe for {209}