1933 Jack's Manual by J A Grohusko

SOURS

215

BRUNSWICK SOUR

Juice of a lemon I teaspoonful of granulated sugar 100% rye whisky Shake well, strain, and float claret on top.

CANADIAN WHISKY SOUR

Juice of half a lemon Juice of half a lime I teaspoonful of sugar 100% Canadian whisky I dash grenadine syrup Shake well, and dress with fruit.

CHAMPAGNE SOUR

1 lump of sugar Juice of half a lemon Fill glass with champagne. Stir well, and ornament with fruits in season.

DOUBLE STANDARD SOUR

Juice of a lime

teaspoonful of sugar

50% rye whisky 50% dry gin 2 dashes of raspberry syrup Shake and strain. One squirt of seltzer on top.

EGG SOUR

I teaspoonful of sugar Yolk of an egg Juice of half a lemon I dash curagao 100% brandy

*

V2 glassful of cracked ice Shake well with shaker, strain, and serve.