1910 Jack's Manual by J A Grohusko

PLAIN LEMONADE

2 teaspoonfuls sugar Juice of i lemon \ glass of ice. Shake well and fill

glass with water, strain, trim in fruits

Serve with straws.

of season.

PAT'S COCKTAIL (Bar glass.)

50% dry gin 40% French Vermouth 10% Italian Vermouth

dash Curacao

1

1 dash Angostura bilters

twist lemon peel

1

piece ice

1

Stir and serve.

PORT WINE SANGAREE

1 teaspoonful of sugar with little water 2 lumps of ice 100% Port wine. Stir with spoon, grate a little

nutmeg on top and serve.

PORTER COCKTAIL

10% Martini Russie Vermouth 50% French Vermouth 40% dry gin 1 spray of fresh mint Fill glass with ice. Stir, strain and serve.

POUSSE CAFE (Use liquor pony glass.)

1-6 of raspberry syrup 1-6 of Maraschino 1-6 of green Creme de Menthe 1-6 brown Curacao 1-6 of yellow Chartreuse 1-6 Martel brandy. Serve.

PREPARING ROCK AND RYE

pt. water

1

1 lemon cut in quarters \ lb. rock candy \ orange. Boil together until rock candy is dissolved; let it cool off; strain through a cloth and add one quart of good rye whiskey. Stir well together; ready for use.

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