1910 Jack's Manual by J A Grohusko

REMSEN COOLER (Use a medium size fizz glass.)

Peel a lemon as you would an apple Place the rind or peeling into the fizz glass 2 or 3 lumps of crystal ice i wine-glass of Scotch whiskey Fill up the balance with club soda or syphon. Stir up slowly with a spoon and serve. In this country . it is often the case that people call a Remsen cooler where they want Old Tom gin or Sloe gin in- stead of Scotch whiskey; it is therefore the bartender's duty to mix as desired. RENAUD'S POUSSE CAFE 1-3 brandy 1-3 Maraschino 1-3 Curacao Put in whiskey glass, mix well with spoon, withdraw spoon and serve. This delightful drink is from a recipe by Renaud of New Orleans. RHINE WINE COBBLER (Use large bar glass half full of ice.) 1 jigger mineral water 2 jiggers Rhine wine. Fill up with ice, stir well, ornament with fruit and serve with straws. RHINE WINE AND SELTZER 1 tablespoonful of sugar

glass seltzer. Fill with Rhine wine and serve.

2

RHINE WINE CUP

qt. of Rhine wine pony of brandy

1

1

1 pony of Curacao r pony of Maraschino

sliced orange sliced lemon

1

1

1 bottle of club soda or syphon Place large piece of ice in punch bowl.

Stir well together, add mint and serve.

RICHMOND COCKTAIL

1 dash orange Curacao 75% French Vermouth 25% Italian Vermouth Fill glass with fine ice.

Stir, strain and serve.

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