1933 Mixer's Guide

110

MIXER'S GUIDE

ABSINTHE—FRENCH STYLE Pour 1 pony of absinthe into a champagne glass. Place champagne glass in a bowl; then fill bowl with shaved ice and water. Raise the bowl and let the icewater drip into the glass until the proper color is obtained. Pour into thin bar glass and serve. ABSINTHE—ITALIAN STYLE One pony of absinthe in a large bar glass; three pieces of ice; three dashes of Maraschino; one-half pony of anisette. Fill glass slowly with icewater, at the same time stirring gently with bar spoon; then serve. ALEXANDER One-third London Dry Gin, one-third Creme de Cacao, one-third cream. Shake with cracked ice.

APPETIZER

Four dashes absinthe. One pony dry gin. One pony French or Italian Vermouth. Use large goblet and add little seltzer. Shake well.

APPLE JACK COCKTAIL Large bar glass.—Four dashes gum, four dashes raspberry syrup, one wine glass apple jack, I/2 glass ice. Shake and strain into cock tail glass.

ARF AND ARF (OR BLACK AND TAN)

Pour into large ale glass. One-half ale and V2 porter, or 1/2 with porter and stout, or Y2 old and I/2 new ale. This is a common English drink, half porter and half ale, but in this country we use I/2 old and I/2 new ale. BEEF TEA One-half teaspoonful best beef extract. Fill glass with hot water. Stir well while seasoninng with pepper, salt and celery salt. Serve with small glass of cracked ice and spoon on the side.