1930 The Home Bartender's Guide and Song Book

TIE BARTENDER'S GUIDE AND SONG BOOK

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HARVARD COCKTAIL NO. 2

Another named after the down-east Crimson. Simpler to make, if not simpler to take. It used to be the fashion to get a Freshman to take four of these without drawing a breath. It was a good man that could get through college in those days.

One part Gin DHb of Curacao

Ice, shake and strain into • wine g1asfl. Fill •la11 with Grenadine.

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* Two 111rt1 Apple Brandy One ptut Pineapple Juice Juiee of one·half Lemon A bar-1poon of 1ugar and da6h of Mor••· chino Shake well with line iee * (For Six) Into a large ehaker with cracked ice

HAWADAN

"Apple-jack will do, thank you 1 But be sparing. That last time we were over, and you served this !m.ooth seducer, we brayed like a donkey and al– most joined the marines.'' . ·-·. The firs t thing to do, when arriving in Montreal, that famous Canadian city, is to march into the nearest bar, put your foot on the shiny brass rail, as if you've been doing it all your life, and say nonchalantly to the bartender, "Hello, Montreal." And then he'll shortly set down this marvelous concoction before you. And you will have lived I

HEl.1 ,0 MONTREAL

Two wineglassu London Dry One winegla11 of Seagram'e 83

Two wineglaseee of Lemon Juice 1weetened One-fourth wineglau of Grenaclne. Whites of two eggs. Shake well and serve

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THE HEI J, RAISER

One pony of Gin One pony of Scotch Whiskey One-half egg One pony of L ime J uice

Take in tiny sips so it gets a chance to settle. Take in one great ~Ip, and you'll have to fight the whole police fo rce. Keep hand-cuffs handy, in case any member of the party gets out of control, and never give even a smell to an Irishman. '1' A I I

One-half teaspoonful powdered sugar Jee, shake and strain into small bar glass

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