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

BYRRH WINE DAISY.

Juice of quarter of an orange Juice of half a lemon 10% raspberry syrup 90% Byrrh wine Fill glass with broken ice.

Shake, strain, fill glass with

fizz water.

BYRRH WINE RICKEY

One piece of ice in glass Juice y^ lime; drop squeezed lime in glass 100% Byrrh wine. Fill glass with fizz water, stir with spoon and serve. CAFE FOLIES BERGERE To demi-tasse of black coffee add the white of an egg, a pony of Kirschwasser and a pony of brandy. Frappe and serve in small goblet with slice of orange.

CALISAYA COCKTAIL

100% Calisaya V2 glass cracked ice. Stir, strain and serve.

CALIFORNIA SHERRY COBBLER

Large bar glass half full of ice tablespoonful of sugar 1 pony pineapple syrup 1 wine glass California sherry 1 dash bitters. Stir well, fill on top, serve with a straw. y-i

up with ice, dress with fruit, dash Port wine

CAMPILL COCKTAIL

1 dash Absinthe 50% rye whiskey

2S% French Vermouth 25% Italian Vermouth Fill glass with cracked ice, stir, strain and serve.

CANADIAN FIZZ

y^ teaspoon of sugar 100% dry gin Juice of 1 lime 1 fresh egg Fill glass with fine ice. Shake well with shaker, strain, top off with fizz water and serve.

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