1917 The Ideal Bartender by Tom Bullock

BUSTER BROWN COCKTAIL

Fill large Bar glass full Shaved Ice. 1 teaspoonful Gum Syrup. 2dashes Lemon Juice. 2dashes Orange Bitters. 1 jigger Whiskey. Stir; strain into Cocktail glass and serve.

BUTTERED RUM

In a Tumbler drop 1 lump of Sugar and dissolve it In a little hot Water, and add: jiggers Rum. 1 piece of Butter about the size of a Walnut. Grate Nutmeg on top and serve.

CALIFORNIA SHERRY COBBLER

1 pony ofPineapple Syrup in large Bar glass. 2jiggers California Sherry.

Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a little Port Wine on top and serve with Straws.

CAUFORNIA WINE COBBLER

Fill tall, thin glass nearly full Shaved Ice. 1 heaping teaspoonful Bar Sugar. Juice of1 Orange. 2M jiggers California Wine. Stir; ornament with Fruit and serve with Straws. CARLETON RICKEY—St.Louis Style Use a large Mixing glass; fill with Lump Ice. Juice I Lime.

Drop squeezed Lime in glass. 1 jigger Old Bourbon Whiskey. Fill with Sweet Soda. Stir well and serve.

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