1933 Mixer's Guide

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MIXER'S GUIDE

VICTORIA SOUR Fill large bar glass two-thirds full shaved ice; four dashes gum syrup; one teaspoonful pineapple syrup; four dashes lemon juice; three dashes Jamaica rum; one teaspoonful Abricotine; one-half jigger sherry wine; one-half jigger whisky. Stir; strain into fancy sour glass con taining fruit; dash with carbonated water; top off with a little claret and serve. WHISKY SOUR Use large bar glass. Three-fourths full of shaved ice. One-half tablespoonful of sugar. Three dashes of lemon juice. One wine glass of whisky. Stir well; strain into sour glass; dress with fruit and serve. Toddies BRANDY TODDY Use small bar glass. One lump sugar dissolved in a little water, one or two lumps of ice. For Hot Brandy Toddy, substitute hot water for ice.

GIN TODDY OR SLING

Use large bar glass. One or 2 lumps of ice. One wine glass of gin. One tablespoonful of fine sugar. Stir.

HOT APPLE TODDY

Use a hot water glass. One lump of sugar. Fill glass two-thirds full of boiling water and crush the sugar. One piece of lemon peel. Fill up with applejack; stir well with a spoon;; grate nutmeg on top and serve.