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

CHAMPAGNE PUNCH (Use punch bowl.)

4 lumps of sugar 2 ponies of Curasao 1 quart of Ruinart champagne Bottle of club soda Juice of 1 lemon Stir with ladle 1 large piece of ice. Trim with fruits in season.

CHAMPAGNE SOUR

1 lump of sugar Juice of 54 lemon Fill glass with champagne. Stir well, ornament with fruits in season.

CHAMPAGNE VELVET For this drink a bottle of champagne and a bottle of porter (both cold) must be used. Fill the goblet half full of porter and balance with champagne, stir with a spoon slowly and carefully and serve.

CHOCOLATE COCKTAIL

Yolk of 1 egg 50% yellow Chartreuse Yi teaspoon of powdered sweet chocolate Fill glass with cracked ice. Shake with shaker, strain and serve.

CHOCOLATE PUNCH

Use large bar glass Yi full of fine ice Vi tablespoon sugar 50% port wine 50% Curasao 1 egg and fill glass with milk. Shake thoroughly, strain into a punch glass and grate a little nutmeg on top and serve.

CRIS COCKTAIL

2 dashes Maraschino 50% French Vermouth 50% dry gin Fill glass with ice. Stir, strain and serve.

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