1933 Here's How by George A Lurie

HIGHBALLS

99

NAPA

Gin

2 jiggers Lemon

1 spoon

Sugar Syrup 1 spoon Napa Soda to fill Shake well with ice and strain into highball glass. Add cracked ice, fill with Napa soda, stir well and serve with straws. NEW YORKER Whisky 1 jigger Lemon 1 spoon Claret 1 pony Sugar Syrup 1 spoon Seltzer to fill Stir lemon with syrup, add whisky and strain into highball glass. Add cracked ice, seltzer to fill, float on claret and serve with straws. PEACH BLOW Gin 1 jigger Grenadine 2 spoons Lemon 2 spoons Cream 1 spoon Seltzer to fill Shake well with ice and strain into highball glass. Add cube of ice, seltzer to fill and serve with straws. Champagne to fill Shake brandy, curacoa and orange well with ice and strain into highball glass. Add cracked ice, champagne to fill, stir gently, dash absinthe over and serve with straws. PICON-CITRON American Picon..1 jigger Citron Syrup 1 pony Plain Soda to fill Stir well with ice and strain into highball glass. Add cube of ice, soda to fill and serve. PICK-ME Brandy Absinthe 1 jigger Curacoa ........3 dashes 1 dash Orange 1 spoon

PICON-CURACOA American Picon..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.