1934 Bottoms Up


SILVER Use highball glass. One pint of sherry, 2 egg whites, juice of half a lemon, cracked ice, shake till it froths, fill glasses three– quarters full, add dash of .seltzer, stir well.

PIEtE5 O' El


1 part Gin 1 part Vanilla Ice Cream 4 parts Pale Dry Ginger Ale Mix Gin and Ice Cream-then add Gin· ger Ale.

I Wineglass of Gin 3 Small lumps of ice White of one egg Juice of one-half lemon or lime l Tablespoonful sugar Shake well, strain and ser\le

with seltzer.

SIMPLE SYRUP Two pounds of sugar (granulated), o~e pint of boiling water. Boil for five or six minutes and bottle.

GIN HIGHBALL One and half jiggers of gin, plenty of ice. Fill up with soda, ginger ale or l:.ime Rick– ey and add a piece of lemon peel.

l \Vineglass of Gin Juio:· of half a lime Add ice, fill with seltzer and stir.

GIN FIZZ One tea.spoonful of powdered sugar, one tumbler of gin, juice of one lemon. Ice, 611 with charged water.


GIN AND BITTERS A jigger of gin, 2 or 3 dashes of Angos– tura Bitters.


Made with