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

KIRSCHWASSER PUNCH

J^teaspoonful sugar Juice 1 lemon 25% Chartreuse 75% Kirschwasser M'ix well with spoon

glass cracked ice. Ornament with fruits in season and serve with straws.

V-i

KNICKEBEIN

1 dash Angostura bitters Yolk of 1 egg pony of Benedictine Vt.

pony of kummel. See that different ingredients are not mixed.

V-i

KNICKERBOCKER

1 tablespoonful raspberry syrup Juice 1 lemon 100% St. Croix rum 2 dashes Curasao Fill glass with cracked ice. Trim with fruits in season. KNICKERBOCKER BAKED. Break an egg into a sherry glass, add a pony of kummel, then a pony of brandy. Light the brandy and watch the egg cook.

LARCHMONT COCKTAIL

50% Sherry 50% Italian Vermouth. Fill glass with cracked ice, stir and serve.

LA ROCHE COCKTAIL Take equal parts of French Vermouth, Italian Vermouth and dry gin. Add the juice of an orange, frappe and strain.

LAWRENCE COCKTAIL

Three dashes of Paychard Bitters 30% dry gin

20% Italian Vermouth 30% French Vermouth 20% sloe gin. Fill glass with broken ice, shake, strain and serve.

61