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

BONNETT COCKTAIL

Juice of one lime 50% Benedictine 50% Italian Vermouth 1 piece of ice 1 slice of pineapple. Stir, top off with carbonic and serve.

BORNNS' COCKTAIL

1 dash brown Curasao 50% dry gin 50%_ Italian Vermouth. Stir, strain and serve.

BOSTON COOLER Peel of lemon in a long string; fill

One

with cracked ice.

bottle of sarsarparilla and serve.

BOTTLE OF COCKTAILS (For parties.)

bottle rye whiskey

1

1 bottle Italian Vermouth 1 pony glass of Curagao 1 pony glass of Boker's bitters Mix well together Funnel J^ full of fine ice. Pass liquor through ice into bottle.

Cork well, keep on

ice until ready to serve.

BOWL OF EGG NOGG (For parties.)

lb. of sugar

1

Yolks should be separated.

Beat yolks with sugar

10 eggs.

until dissolved. Pour in 1 pt. Martell brandy 1 wine-glass of Jamaica rum 3 qts. of rich milk. Mix ingredients well with a ladle and stir continually while pouring in milk, to prevent from curdling. Then beat whites of eggs and put on top of mixture. Serve. BRANDY BURNED WITH PEACH (Use small bar glass.)

1 wine glass of brandy Yz tablespoon sugar Burn brandy and sugar together in a saucer.

Place 2 or 3 slices dried peach in a hot stem glass; pour the burned liquid over it; grate a little nutmeg over it and serve. This is a Southern concoction.

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