1912 The Buffet Blue Book bu John H Considine

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89. GIN FLIP.

Use large bar glass half full of lee; 1 teaspoon sugar, with dash of seltzer, 1 wine glass Holland gin, 1 fresh egg. Shake well, strain in fancy glass, grate nutmeg on top, and serve. 90. GIN CRUSTA. Prepare this drink like a Brandy Crusta, using gin in place of brandy. 91. GIN PUNCH. Use large bar glass half full of lee; 1 ta– blespoon raspberry syrup, 1 tablespoon pow– dered sugar, dissolved in seltzer; 11h wine glasses of Holland gin, 3 or 4 dashes lemon juice, 1 slice of orange, cut up; 2 dashes maraschino. Fill up with ice, shake well, and dress with pineapple and berries. 92. GIN RICKEY. Take a rickey glass; juice of 1 lemon or lime, 1 nicely cut piece of ice. Place whis– key glass on bar beside bottle; allow cus– tomer to help himself; put drink into the rickey glass; fill up witl\ seltzer or other mineral water; place spoon in glass, serve. 93. GIN SAN GAR EE. Prepare this drink same as Brandy San– garee, substituting gin instead of brandy. 94. GIN SMASH. Use old-fashioned cocktail glass; 1 tea– spoon powdered sugar, 1 dash of seltzer, 4 or 5 sprigs of mint. Crush the mint slight– ly with muddler, and fill up glass with cracked ice; add 1 jigger of gin, stir gently, and serve with a spoon.

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