1910 Jack's Manual by J A Grohusko

ORANGEADE

i spoonful sugar 100% orange juice 25% raspberry syrup

glass cracked

ice.

2

Fill with water or seltzer, trim with fruits in season, serve with straws. ORCHARD PUNCH

1 tablespoonful orchard syrup 1 tablespoonful pineapple syrup 100% California brandy Fill glass with ice.

Mix well, trim with fruits in season, 1

dash of port wine

and serve with straws.

ORGEAT PUNCH (Use large bar glass half full of ice.)

50% Orgeat syrup 50% brandy 4 or 5 dashes lemon juice Stir well, fill

up with ice, dash with Port wine, trim with

fruit and serve.

OYSTER BAY COCKTAIL

50% Curacao 50% dry gin 4 glass ice.

Shake, strain and serve.

PALMETTO COCKTAIL

(Mixing glass

half

of

full

ice.)

3 dashes Angostura bitters 50% Santa Cruz rum 50% Italian Vermouth. Stir well, strain into cocktail glass and serve.

PARISIAN

100% Byrrh wine Juice of 1 lime 2 pieces of ice in glass.

Stir, fill glass with seltzer and serve.

PARISIAN POUSSE CAFE (Use Pousse Cafe glass.)

2-5 Curacao 2-5 Kirschwasser 1-5 Chartreuse.

A celebrated drink in Paris.

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