1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or,

120

THE TEXAN

1 jigger gin. 1 white of egg. Juice of Y, lemon. Powdered sugar to taste. Ice, shake, strain in wine glass. Serve with cubed fruit. THE THREE-MILE LIMIT 73 brandy. 73 bacardi. 1 teaspoon grenadine and a dash of lemon juice. THE TICONDEROGA 1 jigger Dubonet. A dash of Italian vermouth. A dash of grenadine. Just a suspicion of lemon.

(Emil Rutz, of Old Vogelsang's,. Chicago .) UNCLE BEN'S COCKTAIL

Y, jigger Bourbon whisky. ~ jigger benedictine. ~ jigger apricotine.

Ice, and shake same as a Manhattan, and strain into a frosted glass of 2Y,-ounce capacity. Frost the glass by running a piece of lemon around the edges then roll the edges in powdered sugar, put a lemon skin in the glass same as for "horse's neck,'' also a mara– schino cherry. Specialty of the "Good Old Days."

VALDES

2 jiggers pineapple juice. 1 jigger Dry gin.

Dash of Angostura bitters. Dash grenadine. Frappe till icy cold. Serve in tall stem glass. WHISKY PUNCH (Cold)

Fill a tall glass 73 full of very finely crushecLice, add 2 teaspoons of sugar and stir well. Add juice of Y, lemon, then a little more ice. Over this pour 1 wine glass of whisky. Stir constantly, while add– ing a tablespoon of ice at a time until glass is full . The glasses wHI be frosted on the outside. Dust lightly with powdered sugar. This is a famous old Southern drink.