1910 Jack's Manual by J A Grohusko

COFFEE COCKTAIL.

h teaspoonful of sugar

i egg 50% Port wine 50% brandy Fill glass with cracked ice.

' Shake well, strain and serve.

CHOCOLATE PUNCH.

Use large bar glass 2-3 full of fine ice £ tablespoon sugar 50% Port wine 50% Curacao

1 glass with milk. Shake thoroughly, strain into a punch glass and grate a little nutmeg on top and serve. CHRISTIE COCKTAIL. 2 dashes Peychard's bitters 50% dry gin 50% French Vermouth Fill glass with ice. Stir, strain in glass and serve. egg and (ill

COFFEE KIRSCH. (Use wine glass.)

£ spoon of sugar

1 pony of Kirschwasser 50% cold black coffee 1 dash of brandy Fill glass with fine shaved ice. Frappe and strain in wine-glass and serve. (After dinner.) CINCINNATI COCKTAIL. \ glass of beer, fill a palatable drink for warm weather.

up with soda or ginger ale.

This is

CLARET COBBLER.

1 teaspoonful of sugar

2 slices of orange 2 slices of lemon 2

glass of cracked ice Fill glass with claret. Stir well with spoon, ornament with fruits in season, serve with straws. CLARET LEMONADE. 2 teaspoonfuls of sugar Juice of 1 lemon i glass cracked ice I glass of water. Shake well, dress with fruits in season, fill with claret, pour slowly, so it floats on top. Serve with straw.

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