1934 Tom and Jerry's Bartender's guide

How to lv[ix All Kinds of Drinks.

37

U wine-glass water. 3 or 4 sprigs mint, pressed as in Mint Julep, to extract the essence. I J1 wine-glasses Holland gin, Stir well and dress with fruits in season, and serve. CELERY SOUR. Fill mixing glass two-thirds fu!i fine ice 1 teaspoonful pineapple syrup. 1 teaspoonful lemon juice. U tablespoonful celery bitters. Stir well, strain into a claret glass with fruit, and serve. MINT JULEP. , (Use large bar glass .) 2 teaspoonfuls fine sugar in ~ wine-glass water. 3 or 4 sprigs mint which you press well in the Ill ' sugar and water to extract the flavor, then add r ~ wine-glass full of brandy, after which withdraw the mint and stir the ingredients well; then fill glass with shaved ice and insert the mint again, stems down– ward, leaves above. Dress tastily with fruits in season. Give a dash of Jamaica rum, a sprinkle of white sugar, and serve with a straw placed across top of glass WHISKY JULEP. (A large bar glass.) 1 teaspoonful powdered sugar in U wine-glass water. 3 or 4 springs mint, press to extract the essence.