1910 Jack's Manual by J A Grohusko

LIBERAL COCKTAIL

i clash Amer. Picon 50% Italian Vermouth 50% rye whiskey Fill glass with cracked ice. Stir and strain, serve.

LEOWI COCKTAIL

V

Booth's orange gin

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50% dry gin 25% French Vermouth Fill glass with ice.

Stir, strain in cocktail glass and serve.

LAWRENCE COCKTAIL

Three dashes of Paychard Bitters 30% dry gin

20% Italian Vermouth 30% French Vermouth 20% sloe gin. Fill glass with broken ice, shake, strain and serve.

"MULLED ALE"

Ingredients. — One quart of Bass & Co.'s Barley Wine, or Strong Ale, one glass of rum or brandy, one tablespoonful of Castor Sugar, a pinch of ground cloves, a pinch of grated nutmeg, a good pinch of ground ginger. Method. — Put the ale, sugar, cloves, nutmeg and ginger into an ale-warmer or stew-pan and bring nearly to boiling point, add the brandy and more sugar and flavoring if neces- sary and serve at once. A BURTON ON TRENT Take one quart of Bass & Co.'s Barley Wine, or Strong Ale, two eggs, a teaspoonful of powdered ginger or nutmeg, two tablespoonfuls of castor sugar and one ounce of butter. Beat up the eggs separately. Put the ale in saucepan, add the ginger (or nutmeg), sugar and butter. When nicely warm, but not boiling, pour slowly into the jug containing the beaten eggs; stir well and then warm the mixture on fire without bringing to boiling point. MANHATTAN COCKTAIL MULLED ALE or

1 dash Boker's bitters 50% Italian Vermouth 50% rye whisky i glass cracked ice.

Stir, strain and serve.

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