1934 Drinks as they were made before Prohibition by Ira D Altschul

Gin Crusta. Rub a slice of lemon around the rim of a cooktail glass. Dip the rim into powdered sugar. Pare a half lemon so that peel will be in one piece. Fit lemon peel in glass. Take a small mixing glass and half fill with shaved ice. Three dashes gum syrup. One dash Angostura bitters. One jigger Gin. Two dashes Curacoa. Shake well and strain into glass that has been prepared, and serve. Gin Daisy. Three dashes Maraschino. Juice of half small lemon. One jigger Holland gin. Stir well, strain into a stem glass and fill with siphon. Serve. Take a fizz glass. One spoon sugar dissolved in a little siphon water. One-half jigger Holland gin. Fill glass with shaved ioe, stir well, dress with fruit and serve with straws. Gin Julep. Use a Collins Glass. One spoon sugar. Three or four sprigs of fresh mint. One jigger water. Muddle these lightly until essence of mint is extraoted. Remove the mint and fill glass with shaved ice. One jigger of Gin, stir well. Insert a few- sprigs of mint in the ioe stem down, decorate with fruit and serve with straws. Gin Fix. Use a small mixing glass. Several small lumps of ioe. Three dashes Orgeat syrup.

Gin Punch. See Punches Gin Rickey.

Use a Hi-Ball Glass or split beer (6 oz). Muddle one-half lime in bottom of glass One lump or cube of ice. One jigger Gin. Fill with siphon and serve a spoon, in glass. . . Gin Smash. Use a small mixing glass. One spoon sugar. Two or three sprigs fresh mint. Extract essence by muddling with a little water. Half fill with shaved ice. One jigger Gin. Stir well, strain into a sour glass. Decorate with fruit and serve. . , , Gin and Tansy. Use a whiskey glass.

This old fashioned, but exoellent tonic is prepared by steeping a bunch of tansy in a bottle of Holland Gin; the gin extracts the essence of tansy. In serving, place a small lump of ice in the glass and allow the guest to help him (or her) self to the gin.

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