1910s Jack's manual by J A Grohusko (3rd edition)

ALEXANDER COCKTAIL (Use bar glass.)

75% rye whiskey 2S% Benedictine

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1 piece of ice Twist of orange peel. Stir and serve.

AN ALE CUP

Ingredients. — One bottle of Bass Ale, 1 gill of water, 1 glass of Sherry, the juice of two lemons and the fine rind of one, 1 tablespoonful of Castor sugar, a few leaves of fresh mint, a pinch of grated nutmeg, crushed ice. Method. — Remove the lemon rind well in thin fine strips, put them into a jug, add the sherry, water, lemon juice, sugar, mint and nutmeg, cover and let the liquid stand for 20 minutes, strain into a glass jug, add a few pieces of ice and the ale, then serve.

ALE SANGAREE

Fill up ale glass with ale. 1 teaspoonful powdered sugar. Stir gently, grate a little nutmeg on top and serve.

AMER PICON HIGHBALL (Use large glass.)

One piece of ice in glass. 75% Amer. Picon. 25% grenadine. Fill glass with fizz water, stir with spoon and serve.

ANDERSON COCKTAIL (Use mixing glass.)

75% dry gin. 25% Italian Vermouth. Fill frappe, strain and serve.

glass with cracked ice, twist piece of orange peel,

ANGOSTURA FIZZ (Bar glass.)

Tablespoon powdered sugar Juice half a lemon Broken ice

14 Pony bitters White of an egg Tablespoon of cream Shake well with shaker, strain and serve.

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