1933 Here's How by George A Lurie

HIGHBALLS

103

SWISS ABSINTHE 1 jigger Grenadine

Absinthe 3 dashes Shake well with ice and strain into highball glass. Drip iced water in to fill, twist lemon peel over and serve.

TODDIES Choice of Liquor..! jigger Sugar Syrup 1 dash

Twist and place one piece lemon peel in short highball glass. Add cube of ice, choice of liquor, dash of syrup and stir well. Fill with chilled water and serve with spoon. (Grated nutmeg may be dusted over top.) % jigger Sugar Syrup 1 spoon Provide highball glass with ice, add syrup and ice water until% filled. Stir until thoroughly chilled, add absinthe, stir again and serve with straws. VERA Ahsinthe

VERMOUTH-CURACOA

Fr. Vermouth 1 jigger Curacoa

1 pony

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

WHISKY BUCK 2 jiggers Lemon

Whisky

1 spoon

Sugar Syrup 1 spoon Lime Rickey to fill Stir well with ice in tall highball glass. Add cracked ice, lime rickey to fill, add Maraschino cherry and serve with straws. WHISKY—SODA Whisky 1% jiggers Seltzer to fill Stir well with cube of ice in tall highball glass. Add Seltzer to fill and serve with straws.

WHISKY—WHITE ROCK

Whisky to fill Stir whisky with cube of ice in highball glass, add White Rock to fill and serve with straws. 1 jigger Wliite Rock