1917 The Ideal Bartender by Tom Bullock

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KNABENSCHUE—Country Club Style Use a small stone Mug;Lump Ice. 1 lump Sugar. 2dashes Angostura Bitters. Fill with Champagne. Stir well; dress with fresh Mint and serve.

L. P. W.

Use a large Mixing glass. Fill with Lump Ice. 1 jigger of Sir Robert Bumette's Old Tom Gin. pony ofItalian Vermouth, pony ofFrench Vermouth. Stir well and strain into a Cocktail glass. Add a Fickeled Onion and serve.

LADIES* DELIGHT—Thursday Luncheon Punch 1 quart of Orange Pekoe Tea (cold). 1 quart of Old Country Club Brandy.

1 pint ofLemon Juice. 1 pint of Orange Juice.

3^ pint ofPineapple Juice. 2quarts Berncastler Berg. 1 pint of Bar Sugar. Use a large Punch bowl with one Lump ofIce. Pour in mixture;add one quart of Cook's Imperial Cham pagne. Stir well; decorate with fresh Mint, Fruit In season, and serve.

LEAPING FROG

Ijigger Hungarian Apricot Brandy. Juice of H Lime. Fill glass with Lump Ice. Shake well and strain into Stem gla^.

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