1933 Mixer's Guide

104

MIXER'S GUIDE

CONTINENTAL SOUR Use large bar glass. One-half teaspoonful of sugar dissolved in a little water, one-half juice of a lemon, one wine glass of whisky or liquor, as desired, fill glass with fine ice. Shake and strain into a highball glass and dash with sour. DIZZY SOUR (Use large bar glass.) Mash one-half lemon; 2 spoonsful of powder ed sugar; three-fourth full of fine ice; one jigger rye whisky; three dashes benedictine. Shake well, strain in a sour glass, put in a piece of pineapple, float one-third jigger Jamaica rum on top and serve. EGG SOUR Use large bar glass. Three or four lumps of ice, one egg, one tablespoonful of fine sugar, juice of 1 lemon. Shaite well; grate nutmeg on top and serve. Use large bar glass. Three-fourths full of shaved ice. One teaspoonful of fine sugar. Four dashes of lemon juice. One dash seltzer. One wine glass of gin. Stir well; strain into sour-glass; ornament with fruit and serve. HARI KARI Make a whisky sour large enough to half fill a brandy glass when strained and fill with carbonated water to suit. Dress with fruit and serve, JAMAICA RUM (SOUR) Use large bar glass. Three-fourths full of cracked ice. One teaspoonful of fine sugar. Three or 4 dashes of lemon juice. One-half wine glass of seltzer water. One wine glass of Jamaica rum. Stir well; strain into sour-glass; decorate with fruit and serve. GIN SOUR