1913 Bartenders' Manual (Bartenders Association of America)

BARTENDERS' MANUAL Goblet Fizz—14 of a lemon maced in glass; 2 dashes gum svrup; jigger port wine; /a jigpr bourbon whisky; 3 dashes Jamaica rum; 2 dashes maraschino; 54 jiggGr" Rhine wine; fill gfass with shaved ice; stir well; strain in goblet; fill with seltzer, and serve. Golden Fizz.—1 egg (yolk only); 1 tablespoon of sugar; 2 or 3 dashes of lemon juice; 1 wineglass of Old Tom gin or whisky; Va glass of fine ice. Use the shaker well; strain into a hzz glass, hill up ith seltzer or vichy and drink immediately. w Grenadine Punch.—(In a punch goblet.) full of ice; 3 dashes lemon juice; large spoonful ot grenadine syrup; 54 jigger of brandy; stir and dress with fruit. Gum Syrup.-14 lbs. of loaf sugar; 1 gallon water. Boil together for 5 minutes, and add water to make lip 2 gallons. •Half-and-Half.—(A large ale glass.) This is a common English drink a.nd means half porter and half ale, but in this country we use half old ale and half new. It is always best to ask the person how he desires it. Hari-Kari.—Make a whisky sour large enough to half fill a brandy glass or tumbler when strained, and fill with seltzer or vichy to suit the party. Dress with fruits in season. Highlander Highball.—(Highball glass.) 1 piece of ice; 1 teaspoonful pineapple syrup; 1 teaspoonful lemon'juice; % wineglass Tokay or Sweet Catawba; % wineglass Scotch whisky. Fill with seltzer or Apollinaris water and serve. Hoffman Highball.—(Use large glass.) 1 lump of ice, a jigger of J. P. C. Scotch and a bottle of plain soda. Hoffman House Punch.—(For a party of six or niore.)—(Use punch bowl and 1 large piece clear ice). The juice of 2 lemons; the, juice of 2 oranges; 54 jigger St. Oroix rum; 1. jigger maraschino; 1 jigger white Ciiracoa; 2 jiggers brandy; 2 quarts champagne; 1 pint burgundy. Add ciiiart .\polli- naris. Before serving sweeten according to taste and fruit well. 30 Hock Cobbler.—Same as Catawba, using Hock wine instead.