1920 Drinks by Jacques Straub

DBINKS SOURS Amer Picon Sour

92

% a lemon.

Juice of Juice of

% a lime. 1 small barspoonful of sugar.

jigger grenadine syrup.

!/4

% jigger Amer Picon. Shake well and strain into sour glass; then put in 1 slice of orange, 1 slice of pineapple and 1 cherry. Brandy Sour Juice of V2 a lemon. 1 barspoonful of granulated sugar. 1 jigger cognac. Shake and strain. Dress with fruit. Brunswick Sour Juice of 1 small lemon. 1 barspoonful of granulated sugar. 1 jigger rye whiskey. Shake well and strain and float claret on top. Same fruit as Amer Picon Sour. Canadian Whiskey Sour Juice of % a lemon. Juice of % a lime. 1 barspoonful sugar. 1 jigger Canadian whiskey. 1 dash of grenadine. Shake well. Dress with fruit. Champagne Sour Juice of % fresh lemon. 1 lump of sugar, dissolved. Fill with champagne. Stir well. Dress with fruit in season.

Double Standard Sour

Juice of 1 lime. l /2 barspoonful sugar. % jigger rye whiskey. % jigger dry gin. 2 dashes raspberry syrup. Shake, strain. 1 squirt seltzer on top.

Egg Sour

1 barspoonful of sugar. Juice of V2 a lemon.

Yolk of 1 egg. 1 dash ainsette. 1 jigger brandy.

Shake well.