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

TURK'S NECK CUP

i pint of Dry Champagne i pint of French Claret i long cube of ice.

Dress with fruit and mint.

VELVET CUP Use glass pitcher

i pint Champagne i pint Stout i long cube of ice. (Dark imported beer may be used in place of stout, if preferred.) DAISIES BRANDY DAISY Juice of Y* Lemon Juice of y 2 Orange Juice of Y* Lime 10% Raspberry Syrup 100% Brandy. One lump ice. Fill with fizz water and serve.

BYRRH WINE DAISY

Juice of of an Orange Juice of Y2 a Lemon 10% Raspberry Syrup oo% Byrrh Wine. Fill glass with broken ice.

fill glass with

Shake, strain,

fizz water.

CHOCOLATE DAISY

Lime

Juice of i

35% Brandy 35% Port 30% Raspberry Syrup. Goblet with fine ice.

Fruit.

GIN DAISY

Juice of y 2 Juice of Yz Juice of Y*

Lime Lemon

Orange ioo% Gordon Dry Gin io% Raspberry Syrup. Fill glass with fine ice.

Shake with shaker, strain in glass,

with siphon and serve.

fill

85