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

Blackthorn

Use a small mixing glass. Half full of shaved ice. Two dashes Orange bitters. One-third Italian Vermuth.

Two-thirds Sloe gin. Stir well and strain.

Brandy

Use a small mixing glass. Three or four dashes gum syrup. Two dashes Angostura bitters. One jigger Brandy. Two or three dashes Curacoa. Half fill glass with shaved ice, stir well, strain into cocktail glass and squeeze oil from lemon peel and serve. Use a large mixing glass. Squeeze one-eighth of a small orange, dropping all into glass. One-quarter each Italian and French Vermuth. One-half jigger Dry Gin. Half fill glass with shaved ice. Shake well, strain and serve. Bronx

Brut

Use small mixing glass. Half fill with shaved ice. Three dashes Peychaud bitters. One-third Amer Fecon. Two-thirds French Vermuth. Stir well strain and add meat of half pecon nut.

Champagne

Use the hollow stem champagne glass if available. If not, use ordinary stem punch glass.

Place one lump of sugar at bottom of glass. Two or three dashes Angostura bitters on sugar. One cube or lump of ice on top of sugar. One strip of lemon peel squeezed on top of ice and left in glass. Pour wine on top of this mixture and serve. One pint of wine will serve four in this manner. One quart will serve eight.

Cholocate

Use a large mixing glass. One-half jigger Yellow Chartreuse. One-half jigger Maraschino. Yolk of one egg. Fill glass with shaved ice. Shake well, strain and serve.

Cider

Use a Collins glass. (A tall glass holding 16 oz.) The rind of one lemon pared in one piece. One large lump of ice.

Two or three dashes Angostura bitters. One pint sweet cider—stir and serve.

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