1916 Jack's Manual by J A Grohusko (4th edition)

AMMONIA AND SELTZER About ten drops of Spirits of Ammonia Aromatic Put into small glass of seltzer. Stir well. ANGEL BLUSH 25% Marachino 25% Creme Yvette 25% Benedictine 25% Cream on top. ANGEL DREAM 40% Marachino

40% Creme Yvette 20% Cream on top.

ANGEL KISS

60% Benedictine 40% Cream on top.

ANGOSTURA GINGER ALE

glass Ginger Ale

1

3 dashes Bitters.

ANGOSTURA GRAPE FRUIT Cut the fruit in half, extract the core or pithy substance in the center with a sharp knife, insert the knife around the inner edge of the peel and disengage the fruit from the peel without removing the fruit or breaking the peel, sprinkle plentifully with powdered sugar and dash the opening caused by the removal of the core with Angostura Bitters. Ice well before serving. ANGOSTURA PHOSPHATE (Use a phosphate glass) y 2 teaspoonful acid prosphate 1 teaspoonful of Angostura Bitters' 2 tablespoonsful of Lemon Syrup, or juice of y 2 a Lemon well sweetened. Fill glass with carbonic water. ANGOSTURA SODA Large glass with two or three lumps of ice 5 or 6 dashes of Angostura Bitters 1 or 2 slices of Orange. Fill up glass with lemon soda and place a teaspoon filled with sugar on top of the glass, to be sweetened as desired. APPETIZER 4 dashes Absinthe 50% Gordon Dry Gin 50% French or M. & R. Italian Vermouth. Use Delmonico glass and add little seltzer. Shake well.

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