1908 Jack's Manual by J A Grohusko

TURKISH SHERBET (Use a punch bowl.)

I dozen cloves, a small piece of cinnamon and a little caramel coloring. Make a hot syrup of the sugar and water and pour it over the raisins, cloves and cin namon. When cool, add orange and lemon juice and wine. Strain and freeze in the usual man

Mix as follows: c quarts of sweet wine

2 quarts of water ^ pounds of sugar V2 wine glass of Angostura bitters

4 lemons, juice only 6 oranges, juice only

I pound blanched almonds I pound muscatel grapes '/2 pound figs, cut up V7. pound seedless raisins - 1I/3 dozen eggs, whites only

ner.

Take out the spices and add the scalded raisins, figs, grapes and almonds last.

TUXEDO COCKTAIL Use mixing glass half full of ice I dash Maraschino I dash of Absinthe 3 dashes Angostura bitters V2 jigger Chappaz French Vermouth V2 Old Tom gin. Stir well, strain »in cocktail glass, add cherry and serve.

VAN ZANDT COCKTAIL

VANILLA PUNCH (U.se large bar glass.) 1 tablespoon of sugar, dissolved in water 2 dashes Curacao 3 dashes lemon juice I dash Genuine Angostura bit ters V2 jigger vanilla cordial I jigger of Cognac brandy. Stir well, fill up with ice, trim with fruit, serve with straws.

I dash apricot brandy 50% Chappaz French Ver mouth 50% high & dry gin Fill glass with ice. Shake, strain and serve.

VERMOUTH FRAPPE

I dash Boker's bitters 100% Bailor Vermouth Fill glass with ice. Frappe, strain and serve.

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