1930 Swallows by Hon WM T Boothby

94

BOOTHBY'SWORLDDRINKS

CHAMBERY-FRAISETTE

Chambery

1 jigger Strawberry Syrup jigger

Plain Soda to Bll Stir well with ice and strain into highball glass. Add lump of ice, soda to fill and serve.

CIDER NECTAR

Brandy Lemon

1 spoon Cider

to fill

1 spoon Sugar Syrup 1 spoon Mix lemon with syrup, add brandy and strain into highball glass filled with cracked ice. Fill with cider and serve.

CONTINENTAL

Absinthe

1 jigger Sugar Syrup

2 dashes

Seltzer

to fill

Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill, twist lemon peel over and serve.

DUBONNET-CITRON

Dubonnet

1 jigger Citron Syrup

jigger

Plain Soda

to fill

Stir well with ice and strain into highball glass. Add lump of ice, soda to fill and serve.

DURKEE

Rum

1 jigger Curacoa

1 dash 1 spoon

Lemon

1 spoon Sugar Syrup

Seltzer to fill Stir well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve.

EGG SUISSESSE

Absinthe

ji&ger Orgeat 1 white Seltzer

1 spoon

Egg to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws.

EXPORT CASSIS

Fr. Vermouth 1 jigger Cassis

5^ jigger

Plain Soda to fill Stir well with ice and strain into highball glass. Add lump of ice, soda to fill and serve.