1933 Here's How by George A Lurie

136

HERE'S HOW

CLARET SANCAREE

Claret

to fill Sugar Syrup ....4 spoons

Nutmeg to taste Stir well with ice in tall highball glass. Grate nutmeg over and serve. FANCY SLING Brandy 1 pony Benedictine 1 pony Lemon 1 spoon Maraschino 1 spoon Absinthe 1 pony Seltzer to fill Shake well with ice and strain into highball glass. Add cube of ice, seltzer to fill, grate nutmeg over and serve.

GIN SANGAREE

Gin

jiggers Sugar Syrup ....2 spoons

Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, . grate nutmeg over and serve.

GIN SLING jiggers Lemon 1 spoon Seltzer

Gin

1 spoon

Grenadine to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve.

PORT SANGAREE

Port

2 jiggers Sugar

2 spoons

Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over and serve.

RUM SANGAREE

Rum 1% jiggers Sugar Syrup .....2 spoons Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over and serve.