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

CLARET LEMONADE

2 teaspoonfuls of sugar Juice of 1 lemon

J4 glass cracked ice J4 glass of water. Shake well, dress with fruits in season, fill

with claret,

pour slowly, so it floats on top.

Serve with straw.

CLARET PUNCH

1 tablespoonful of sugar Squirt of seltzer Juice of Y-i lemon Half glass of cracked ice Fill glass with claret. Stir well, and ornament with fruits in season.

CLEAVES DELIGHT

50% Grenadine S0% Italian Vermouth 1 piece of ice in glass. Stir and serve.

CLIFTIN COCKTAIL

1 dash Angostura bitters 1 dash Curagao 50% Italian Vermouth 50% rye whiskey Vi glass cracked ice. Stir, strain and serve.

CLOVER CLUB COCKTAIL

White of 1

egg

Juice Yi lime Juice Vi lemon Juice % orange 1 tablespoon raspberry syrup 100% dry gin 1 sprig fresh mint Fill glass with broken ice, shake, strain and serve. COCKTAIL A LA FUREY (Use Schoppen glass.) Fill Yi glass with Carbonic 10% Italian Vermouth 15% French Vermouth Fill glass with broken ice. Shake, strain on top of H glass of Carbonic and serve. 42 Use mixing glass 75% Holland gin