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

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THE UP“TO.DATE BARTENDERS’ GUIDE

28

HIGH BALL. GINGER ALE.

I lump of ice in high ball glass. Proceed as for high ball. substituting ginger ale for carbonatedwater. HORSES NECK. Peel a lemon in one long strip and fit it in a large fizz glass. allowing an end. to fall over outside of glass. . 3 lumps of ice. ' Fill up with ginger ale and serve. JULEP BRANDY. Fill large goblet full fine ice. I jigger brandy. Bruise several sprigs of mint with a muddler in a mixing glass containing a little water and sugar. and strain this into the goblet. ’ I dash of Jamaica rum. Stir; decorate with fruit and sprigs of mint. Serve with straw. JULEP. GIN. -. Substitute Holland gin for brandy and proceed as for Brandy Julep?