1911 Beverages de luxe

WHISKY COCKTAIL ( l se a large bar glass).

Jpopular iDrtrtks

Three-fourths

shaved

glass

of

fine

* GIN nzz (Use a large bar glass). One-half tablespoonful of sugar. Three of four dashes of lemon juice. One-half glass of shaved ice. One wine-glass of Old Tom Gin. Stir well with a spoon, strain it into a large-sized bar glass, fill up tbe bal- ance with vichy or seltzer water, raix well and serve.

ice. Two or three dashes of gum syrup : very careful not to use too much. One and one-half or two dashes of bitters. One or two dashes of curaçao. One wine-glass of whisky. Stir well with a spoon and strain it into a cocktail glass. putting in a cher- ry or a medium-sized olive, and squeeze a pièce of lemon peel on top, and serve SHERRY COCKTAIL, (Use a large bar glass). Three-fonrths glassful of shaved ice. Two or three dashes of bitters. One dash of maraschino. One wine-glass of sherry wine. Stir up well with a spoon, strain into a cocktail glass, put a cherry into it. squeeze a pièce of lemon peel on top. and serve.

G IX TODDY (Use a whisky glass).

One-half teaspoonful

sugar,

of

dis-

solve well in a little water. One or two lumps of broken ice.

One wine-glass of gin. Stir up well and serve.

3\ectp es for

SAl TERNE COBBLER (Use a large bar glass).

WHISKY SOUR (Use a large bar glass). One-half tablespoonful of sugar.

One-half tablespoonful of sugar. One-half wine-glass orchard syrup. One-fourth wine-glass of water or seltzer; dissolve well with a spoon. Fill the glass with fine shaved ice. One and one-half wine-glass Sauterne wine: stir up well. ornament with grapes, oranges, pineapple, berries etc.. in a tasty manner, and serve with a straw. GIN RICKEY (Use a medium-sized Tï/.z glass). One or two pièces of ice. Squeeze the juice of one good-sized lime or two s mail ones. One wine-glass of Tom or Holland Gin.

Three or four dashes of lemon juice. One squirt of syphon seltzer water. dissolve the sugar and lemon well with a spoon. Fill the ghiss with ice. One wine-glass of whisky. Stir up well. strain into a sour glass. Place fruit#into it, and serve. WHISKY COBBLER (Use a large bar glass). One-half tablesponful of sugar. One and one-half teaspoonfuls pineapple syrup. One-half wine-glass of water or selt- zer; dissolve well with a spoon. Fill up the glass with line ice. One wine-glass of whisky. Stir up well with a spoon, and orna- ment on top with grapes, pineapple. and berries in season, and serve with a straw. of

up

with

the

glass

club

soda,

Fill

and

carbonic

or

required,

seltzer

if

serve with a spoon.