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

FEDORA

1 teaspoonful of sugar, dissolved in a little water 1 slice of lemon 10% brandy 10% Curagao 60% Bourljon whiskey 20% Jamaica rum. Fill glass with broken ice, shake

well, ornament with

fruits in season, serve with straws.

FINE LEMONADE FOR PARTIES

2 lbs. of granulated sugar. Grate the rind of ten lemons over sugar.

Rub in with

sugar until the oil is absorbed. Add 1 gallon of boiling water.

Stir until sugar dissolves, cool, place large piece of ice in bowl, strain through cloth, ornament with fruits in season. FISH HOUSE PUNCH Vi pint lemon juice 54 pound powdered sugar, dissolved in sufficient water H pint brandy

54 pint peach brandy % pint Jamaica rum 4 tablespoons Angostura bitters 2J4 pints cold water. Ice and serve.

FOLIES BERGERE COOLER

of rum in a large glass with

Put

a good-sized

drink

about six strawberries crushed with mint leaves. Add the juice of an orange, the juice of two limes with the limes, other fruit to taste and fill with plain soda. Iced. FOLIES BERGERE COCKTAIL Take equal parts of apple jack and dry gin. Add .a little lime juice and frappe. Strain and serve. FOLIES BERGERE POUSSE CAFE Raspberry syrup, grenadine, maraschino, curagao, yellow chartreuse and green chartreuse in order named. Serve with a pony of fine champagne, vintage of 1910. FOWLER COCKTAIL Juice of half an orange 75% dry gin

20% French Vermouth 5% Italian Vermouth Fill glass with ice. Shake, strain and serve.

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