1933 Mixer's Guide

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MIXER'S GUIDE

HUMPTY DUMPTY Fill large bar glass two-thirds full of shaved ice; one heaping tea- spoonful bar sugar; one whole egg, broken in; one-fourth jigger Jamaica rum; three-fourths jigger brandy. Fill up with milk; shake bard; strain into tall shell glass; grate nutmeg on top and serve.

JACK JOHNSON

Use highball glass. One jigger rum. One scoop chocolate ice cream. Fill glass with ginger ale. Mix well and serve.

JERSEY COCKTAIL

Use large bar glass. Four or 5 lumps of cracked ice.

One-half teaspoonful of fine sugar. Three dashes of Angostura bitters. One wine glass of ice cold cider. Strain into cocktail glass; twist a piece of lemon peel on top and serve. Use a sherry wine glass. One-half wine glass of Maraschino. One yolk of egg, unbroken. One teaspoonful of Benediaine. Fill up with Kuemmel; add 2 drops of Angostura bitters and serve. MINT JULEP Use large glass, fill with shaved ice and stir until frost appears on outside of glass. Take one tablespoonful of sugar dissolved in small quantity of hot water. Add one drink rye whisky. Pour into large glass. Stir carefully. Place two or three long sprigs of mint stems downward in ice. As contents is drunk, inhale aroma of the mint. KNICKERBEIN