1934 Tom and Jerry's Bartender's guide

How to Mix All Kinds of Drinks.

II9

STINGE&-"An Old Favorite"

jigger Martell cognac. 1 jigger white menthe. Frappe w~ll. Serve icy cold in Manhattan glass.

THE SUBWAY

% part gin. % part vichy.

% part Italian vermouth. A dash each of lime juice and lemon juice. Add cracked ice to fill shaker and shake till frosted.

SUISESSE

Teaspoonful of sugar. White of 1 egg. 2 ponies absinthe. 1 pony vermouth.

Frappe till icy cold. Serve in champagne glass to which y,; pony of creme de menthe and red cherry awaits the completed drink.

SUNSHINE COCK'rAIL

% gill gin. % gill French vermouth. % gill Italian vermouth. 2 dashes orange bitters. Stir well, strain into cocktail glass, squeeze lemon peel on top. (Old Olympic Club, San Francisco.) TELEPHONE FIZZ (New Orleans, 1933) Take a large glass, fill half full fine shaved ice; add 1 teaspoonful of sugar. 1 pony of French brandy. 1 pony of maraschino. 1 raw egg. . Shake well , strain in a stem glass and fill with seltzer water. TENNESSEE COCKTAIL 2 parts of whisky; 1 part of Italian vermouth and a dash of bitters poured over ice and stirred vigorously. Serve in a cocktail glass.