1930 Swallows by Hon WM T Boothby

124

BOOTHBY'SWORLDDRINKS

VANILLA PUNCH

Brandy Lemon

1 jigger Creme de Vanille..J4 jigger

2 spoons Sugar Syrup 2 spoons Sweet Soda to fill Stir well with ice and strain into goblet. Add cracked ice, soda to fill, decorate and serve with straws.

VAULTER PUNCH

Whisky to fill Stir whisky well with ice and add 2 pieces twisted lemon peel, strain into goblet, add cracked ice, cider to fill, decorate and serve with straws. (Seltzer or sweet soda may be substituted for cider in this recipe.) 2 jiggers Cider

VELVET GAFF COOLER

Porter to fill Ingredients must be thoroughly chiUed before opening. Chill goblet and add porter. Fill with champagne and serve immediately. 2 jiggers Champagne

VENICE COOLER

Brandy

1 jigger Lemon 1 spoon Egg

1 spoon

Sugar Syrup

all of one

Ginger Ale to fill Shake well with ice and strain into goblet. Add cracked ice, ginger ale to fill, decorate with mint sprig, add Maraschino cherry and serve with straws. WHISKY COBBLER Whisky 1 jigger Sugar Syrup 1 spoon Stir whisky with syrup in highball glass until chilled. Add shaved ice to fill, twist lemon peel over, decorate and serve with straws.

WHISKY COOLER

Whisky to fill Place twisted lemon peel in tall highball glass. Add cracked ice, whisky and stir well. Add ginger ale to fill and serve with straws. 2 jiggers Ginger ale

WHISKY DAISY

Whisky Lemon

1 jigger Absinthe 1 spoon Sugar Syrup

3 dashes

1 spoon

Seltzer to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws.