1933 Mixer's Guide

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MIXER'S GUIDE

FEDORA Use large bar glass, three-fourths full of shaved ice, two table- spoonfuls of fine sugar dissolved in a little water, one pony of brandy, one pony of Curacoa, one-half pony or whisky, one-half pony of rum. Shake well; dress with fruit and serve with straws. FRAPPED CAFE ROYAL It consists of % of black coffee and 1/4 brandy, frapped in a cooler, and drank while the mixture is yet in a semi-frozen state. GIN AND CALAMUS Steep % ounce of calamus root, cut in small pieces, into 1 quart of gin until the essence is extraaed. GIN AND MILK Pass bottle of gin, glass and spoon to consumer to help himself. When he has poured out his drink fill up the glass with ice cold milk. GIN AND PINE Take a handful of slivers of fine pine wood from the knots of a pine log; put into a quart bottle of gin to extract the flavor. In about two hours it will be ready to serve. Serve in the same manner as directed for Tansey and Whisky.

GIN AND WORMWOOD

Use small bar-glass. Put 6 or 7 sprigs of wormwood into a quart bottle and fill up with Holland gin. Set aside for at least six hours until the essence has been extracted. Serve in a small whisky glass.

GIN VELVET

Use highball glass. One jigger gin. One scoop vanilla ice cream. Fill glass with ginger ale, mix well and serve.