1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, 01'

68

}{ a glass St. Croix rum. 1 ~ teaspoon ground cinnamon.

U teaspoon ground cloves. U teaspoon ground allspice. Sti~en with white sugar to the consistency of bat· ter. 1 tablespoon of the mixture. 1 wine-glass brandy. Fill up with boiling water or milk, a little grated nutmeg on top. Serve. COLD TOM AND JERRY. (Use small bar glass.) For this use as above, only you add cold water on milk instead of hot. TOM COLLINS GIN AND WHISKY. (Use small bar glass.) Are concocted in the same manner as the brandy receipt, substituting their respective liquors. HOW TO SERVE THE ABOVE. (Use a small bar glass or mug.) 1 U pony French vermouth. U glass filled with shaved ice. Fill up with cold Seltzer or Apollinaris water. WHITE LION. (Use large bar glass.) 2 teaspoonfuls powdered sugar dissolved in water. VERMOUTH FRAPPE. (Use large bar glass.)