1933 Jack's Manual by J A Grohusko

MISCELLANEOUS

183

SWISS ESS

75% white absinthe 25% anisette White of one egg Fill with shaved ice. Shake well in shaker, strain into cock tail glass, and serve.

TEA SHAKE -

100% tea I whole fresh egg

Yz teaspoonful of sugar 40% regular vermouth 60% brandy Shake, strain into long glass, and fill with seltzer.

THREE-QUARTER

40% yellow chartreuse 40% curagao 20% brandy

TIPTOP BRACER Put a small lump of ice into a highball glass. 1 split of sparkling water 2 dashes celery bitters A little salt Stir well with spoon,and serve.

TIT FLOAT Curagao with a little whipped cream on top. Place a small piece of red cherry in the center and serve.