1933 Here's How by George A Lurie

130

HERE'S HOW

SAUTERNE COOLER

Sauterne

3 jiggers Lemon

2 spoons

Sugar Syrup ....1 spoon Shake well with ice and strain into highball glass. Add cracked ice to fill, place Maraschino cherry on top and serve with straws. SHERRY COBBLER Sherry 1% jiggers Port 1 spoon Curacoa 1 spoon Stir sherry and curacoa well with ice and strain into high ball glass. Fill with shaved ice, dash Port over and serve with straws. SHERRY COBBLER, No. 2 Sherry to fill Sugar Syrup ....1 spoon Stir a little sherry with syrup in highball glass until chilled. Add cracked ice to fill, sherry to fill, twist lemon peel over, decorate and serve with straws. few dashes Shake well with ice and strain into goblet. Add cracked ice until nearly full. Add few dashes seltzer, decorate and serve^ with straws. (The white of an egg may also be used in this recipe.) strawberry punch Sauterne 3 jiggers Brandy 1 spoon Strawberries 3 or 4 Sugar Syrup ....2 spoons Shake well with ice and strain into goblet. Add cracked ice to fill and serve with straws. SHERRY PUNCH Sherry 2 jiggers Lemon 1 spoon Sugar Syrup 1 spoon Seltzer

TAMARIND PUNCH 2 jiggers Tamarind 1 spoon Sugar

Gin

1 jigger 1 spoon

Lemon

Seltzer .,. to fill Stir well with ice in goblet. Add seltzer to fill, twist lemon peel over and serve with straws.