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

MULLED CLARET

1 lump of sugar }4 teaspoon cinnamon % teaspoon fine cloves }4 teaspoon fine allspice 3 or 4 dashes of lemon juice 2 dashes bitters 2 jiggers of claret. Use a large bar glass, heat a poker red hot and stick into liquid until it boils, strain and serve in hot claret. MURPHY COCKTAIL 40% Italian Vermouth 40% rye whiskey 20% sloe gin J4 glass cracked ice. Frappe and strain. Serve.

NATIONAL GUARD PUNCH

1 tablespoonful sugar Juice of 1 lemon Pony or raspberry syrup 100% brandy Fill glass vjrith cracked ice 2 dashes Jamaica rum.

Serve with straws.

Stir well, trim with fruits in season.

NEW ORLEANS FIZZ

J4 teaspoonful of powdered sugar Juice of half a lime

Juice of half an orange Juice of half a lemon

Orange flower White of 1 egg 75% dry gin 1 teaspoonful of cream. Fill glass with broken ice, shake for five minutes, strain and serve. NICHOLAS COCKTAIL 50'% orange gin 50% sloe gin Fill glass with ice, stir, strain and serve.

NORTH POLE COCKTAIL

75% French vermouth 25% fresh pineapple juice

Fill glass with broken ice, shake, strain and serve. (Dampen edge of glass and dip in powdered sugar.) 68