1933 Mixer's Guide

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MIXER'S GUIDE

COUPEREE Use large soda glass, one-third full of cracked ice, one and one- half ponies of brandy, one pony Curacoa (red). Stir well and fill glass nearly full of plain soda; grate a little nut meg on top and serve.

CREME DE MENTHE HIGHBALL

One piece of ice in glass. One jigger Creme de Menthe. Fill glass with fizz water. Serve.

GINGER ALE HIGHBALL

Use small bar glass. One or 2 lumps of ice. Place glass and bottle of whisky before the consumer that he may help himself; then fill up with ginger ale.

GIN BUCK

Use rickey glass. One jigger of gin. Juice of % lemon. Two lumps of ice. Fill glass with ginger ale. Serve.

GIN HIGHBALL

One piece of ice in glass. One jigger Dry Gin. Fill glass with fizz water, stir and serve.

GIN AND MOLASSES To prevent molasses clinging to the bottom of the glass. Pour a few drops of gin into the bottom of a whisky glass; then add 2 tea- spoonfuls of New Orleans molasses (with spoon in it). Place before the consumer and allow him to pour his own drink. GOLF LINKS HIGHBALL Drop 1 piece of ice into a high ball glass; 4 dashes lemon juice; 4 dashes pineapple syrup; 1/2 jigg" Sweet Catawba or Angelica wine; % jigger whisky; 2 dashes New England rum. Fill up with seltzer or Apollinaris water; stir and serve.