1913 The Up to Date Bartender's Guide by Harry Montague

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rm: ur.ro.nArs BARTENDI"IRs’ cume FLOAT. BRANDY. Fill a cocktail glass two“thirds of carbonated water. 1 pony brandy floated on top. |F-l0at the brandy with a spoon.) .€.i___ FRAPPE. ABSINTHE. Fill mixing glass full of fine ice. I pony absinthe. “ 1 teaspoonful Benedictine. 1 jigger water. . Shake until shaker is frosted on outside; strain into a 6.ounce glass and serve. ' ._.____i FRAPPE. CHAMPAGNE. Pack the bottle in a cooler with fine ice and salt; whirl the bottle until wine is almost frozen. FRAPPE. VERMOUTH. Fill large mixing glass half full fine ice. % jigger French vermouth. Fill with suitable carbonated water; stir and serve. HIGH BALL. I lump of ice in small punch glass. Ask customer what kind of whiskey he wants; hand him the..bottle and allow him to help himself. Then fill the glass with carbonated water.

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