1933 Mixer's Guide

MIXER'S GUIDE

121

TANSEY AND WHISKY Fill quart bottle one-third full of tansey sprigs. Fill bottle with whisky. Let stand for 3 days; then it is ready for use. Bottle can be refilled' several times, or as long as the flavor of tansey remains.

VERMOUTH FRAPPE

Use large bar glass. One-half full of shaved ice. One and one-half ponies of French Vermouth. Fill up with seltzer water; stir with spoon and serve.

WHISKY AND BITTERS

Use whisky glass. One small dash of Angostura bitters. One drink of whisky.

WHISKY COBBLER

Use large bar glass. Three dashes of raspberry syrup. One and one-half tablespoonfuls of sugar. Two wine glasses of good whisky. Fill up with shaved ice; stir well; dress with slice of orange and serve with straws.

WHISKY FLOAT Prepare same as brandy float, substituting whisky for brandy.

WHISKY JULEP

Use large bar glass. One tablespoonful of sugar. One pony glass of water. Place a few sprigs of mint in glass and mix all together until flavor of mint is extracted. Take out mint and add lYz wine glasses of whisky. Fill glass with cracked ice and shake well. Insert sprigs of mint in ice with stems downward. Ornament top with - slice of orange, 1 slice of pineapple and berries in season; dash with Jamaica rum; sift white sugar on top. Serve with straws.

Made with