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

OXFORD UNIVERSITY "NIGHTCAP." Beat up the yolks of eight eggs with refined sugar pul- verized and a nutmeg grated; then extract the juice from the rind of a lemon by rubbing loaf sugar upon it, and put the sugar with a piece of cinnamon and a quart of Bass & Co.'s Barley Wine, or Strong Ale, into a saucepan, place it on the fire, and when it boils take it off, then add a single glass of gin, or this may be left out, put the liquor into a spouted jug, and pour it gradually among the yolks of eggs, etc. All must be kept well stirred with a spoon while the liquor is being poured in. If it is not sweet enough add loaf sugar. OYSTER BAY COCKTAIL

50% Curagao 50% dry gin J^ glass ice. Shake, strain and serve.

OYSTER COCKTAIL (Use star champagne glass.)

yi dozen small oysters 1 dash lemon juice 1 teaspoonful tomato and chile sauce 3 dashes paprika sauce 2 dashes vinegar 1 dash tabasco sauce. Shake on top a little salt and pepper, stir gently with spoon and serve.

PALMER COCKTAIL

dash Amer. Picon

1

100% rye whiskey Fill glass with broken ice.

Stir, strain and serve.

PALMETTO COCKTAIL (Mixing glass half full of ice.)

3 dashes angostura bitters 50% Santa Cruz rum 50% Italian vermouth Stir well, strain into cocktail glass and serve.

PARISIAN

100% Byrrh wine Juice of 1 lime 2 pieces of ice in glass. Stir, fill

glass with seltzer and serve.

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