1934 Tom and Jerry's Bartender's guide

How to Mix All Kinds of Drinks.

117

THE SHOCK ABSORBER

% rye. % cold coffee. 1 white of egg. Shake with ice well.

SIDE CAR

White of 1 egg. Juice of 1 lime. 2 ponies Martell cognac. 1 pony Cointreau.

Frappe well. Serve icy cold in Manhattan glass.

SILVER FIZZ

1 teaspoonful of sugar. 2 dashes lemon juice. White of 1 egg. 2 jiggers Dry gin.

Frappe until icy cold. Serve in tall glass.

SINGAPORE COCKTAIL

Piece of lemon peel. 1 jigger cherry •brandy. 1 jigger benedictine. 1 jigger Dry gin. Serve in tall thin glass two-thirds filled with cracked ice. Stir and serve. smro APERITIF August F. Sirio, Chef, Northern Trust Company, Chicago, and Vice-President of the Chefs . of Cuisine Associati.on of Chicago, suggests an aperitif made of American muscatel wme, with bitters to taste, chilled, not s~aken, and a twist of orange peel on top.

SLOE GIN FIZZ

Juice of y,; lemon. Teaspoonful of sugar. 1 jigger Sloe gin.

2 jiggers seltzer water. Frappe till icy cold. Serve in highball glass.