1934 Cocktail Bill Boothby's World Drinks and how to mix them

HIGHBALLS

199

SOYER-AU-CHAMPAGNE

Cognac

54 jigger Curacoa 54 jigger Ice Cream

54 jigger I teaspoon

Maraschino

Champagne to fill Shake well with no ice and strain into highball glass. Add lump of ice. Champagne to fill and serve.

STARBOARD LIGHT

Creme de Menthe ..1 jigger Lemon

1 spoon

Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws.

STONE FENCE

Whisky

1 jigger Apple Cider

1 jigger

Seltzer to fill Shake well with ice and strain into tall highball glass. Add cracked ice, seltzer to fill and serve with straws.

STONE WALL

Whisky

I jigger Sweet-Sour

2 spoons

Seltzer to fill Stir well with ice and strain into highball glass. Add lump of ice, seltzer to fill and serve with straws.

SUMMER TIME

Gin

I jigger Lemon Syrup

jigger

Plain Soda to fill Shake well with ice and strain into highball glass. Add lump of ice, plain soda to fill and serve.

SWISS ABSINTHE

Absinthe 3 dashes Shake well with ice and strain into highball glass. Drip iced water in to till, twist lemon peel over and serve. 1 jigger Grenadine

TODDIES Choice of Liquor...1 jigger Sugar Syrup

i dash Twist and place one piece lemon peel in short highball glass. Add lump of ice, choice of liquor, dash of syrup and stir well. Fill with chilled water and serve with spoon.(N. B.: Grated nutmeg may be dusted over top.)