1933 American Bar Guide by R C Miller

246. Ginger Wine Put twelive pounds of loaf-sugar and six ounces of powdered ginger into six gallons of water; let it boil for an hour, then beat up the whites of half a dozen eggs with a whisk, and mix them well with the liquor. When quite cold gut it into a barrel, with six lemons cut into slices, and a cupful of yeast; let it work for three days, then put in the bung. In a week's time you may bottle it, and it will be ready for immediate use. 247. Milk and Seltzer Use a medium-sized bar glass. Half fill the glass with seltzer and the rest with milk, if done otherwise you will have nothing but foam in your glass which will cause delay.

248. Whiskey Sour (Use bar glass) Fill glass % with fine ice to which add juice of Yi lemon.

1 tablespoonful sugar. 1 wine-glass whiskey.

Mix well with a spoon and strain into straight cham– pagne glass and add small piece of pineapple. Squirt of seltzer.

249. Gin Rickey (Use large bar glass)

1 small piece of ice. 1 teaspoon bar sugar. Juice of half lemon. Small glass of gin. Fill glass with seltzer.

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