1933 Jack's Manual by J A Grohusko

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JACKS MANUAL

to every quart of barley wine or strong ale, adding a litde ginger and loaf sugar to taste. Heat the ale over a brisk fire,but be sure not to let it boil, as that alters the flavor. Take it off just before it boils. Add a few slices of lemon and a wineglassful of gin to every quart. I spoonful of sugar 100% orange juice 25% raspberry syrup Yi glass of cracked ice Fill with water or seltzer, trim with fruits in season,and serve with straws. OXFORD UNIVERSITY NIGHTCAP Beat up the yolks of eight eggs with refined sugar pulverized and a grated nutmeg, then extract the juice from the rind of a lemon by rubbing sugar upon it, and put the sugar with a piece of cinnamon and a quart of barley wine or strong ale into a saucepan. Place it on the fire, and when it boils, take it off and add a single glass of gin, if desired. Put the liquor into a spouted jug and pour it gradually among the yolks of eggs, etc. All this must be kept well stirred with a spoon while the liquor is being poured in. If it is not sweet enough,add sugar. ORANGEADE

PARISIAN POUSSE CAFE (Use Pousse Cafe glass)

40% Curasao 40% kirschwasser 20% chartreuse A celebrated drink in Paris.