1933 Here's How by George A Lurie

132

HERE'S HOW

VAULTER PUNCH

Whisky to fill Stir whisky well with ice and add 2 pieces twisted lemon peel, strain into goblet, add cracked ice, cider to fill, deco rate and serve with straws. (Seltzer or sweet soda may be substituted for cider in this recipe.) to fill Ingredients must he thoroughly chilled before opening. Chill goblet and add porter. Fill with champagne and serve immediately. VENICE COOLER Brandy 1 jigger Lemon 1 spoon Sugar Syrup ....1 spoon Egg all of one Ginger Ale to fill Shake well with ice and strain into goblet. Add cracked ice, ginger ale to fill, decorate with mint sprig, add Mara schino cherry and serve with straws. 1 jigger Sugar Syi'up ....1 spoon Stir whisky with syrup in highball glass until chilled. Add shaved ice to fill, twist lemon peel, decorate and serve with straws. WHISKY COOLER Whisky 2 jiggers Ginger Ale to fill Place twisted lemon peel in tall highball glass. Add cracked ice, whisky and stir well. Add ginger ale to fill and serve with straws. 2 jiggers Cider VELVET GAFF COOLER Porter 2 jiggers Champagne WHISKY COBBLER Whisky

WHISKY DAISY

Whisky Lemon

1 jigger Absinthe

3 dashes

1 spoon Sugar Syrup ....1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve with straws.