1934 Tom and Jerry's Bartender's guide

The Coniplete Buffet Guide, or

II6

RUM COLLINS

Teaspoon of sugar. 1 jigger lemon juice. 1 jigger rum Bacardi. 2 jiggers seltzer water. Serve in tall thin glass with ice.

RYE AND GRAPEFRUIT JUICE

1 part grapefruit juice. 2 parts rye whisky. 1 lump of ice. , Stir very gently and drink before it is too cold. One of these before breakfast assures a perfect day. SAM WARD Fill a sauterne glass with shaved ice. Remove the rind from a slice of lemon, and fit it on the inside of the rim of the gla?S; then pour in One pony of yellow Chartreuse, or any cordial you may prefer, and serve. SANTIAGO COCKTAIL 1 teaspoonful of sugar. 1 pony lime juice. Dash of grenadine. 1 jigger rum Bacardi. Frappe till icy cold. Serve in cocktail glass. SCOTCH RICKEY Juice ~ lime. 2 dashes lemon juice. 1 jigger Scotch. Serve in tall thin glass one-half filled with cracked ice. Fill glass with seltzer. SCOTCH WHISKY COOLER Use a large thin glass. Pare a lemon so as to leave the rind in a spiral shaped piece. Place a round piece of ice inside of the rind. Add 1 jigger of good Scotch whisky. One bottle of soda. Stir well with large bar spoon and serve.