1934 Tom and Jerry's Bartender's guide

How to Mix All Kinds of Drinks.

93

2 bottles of soda. 2 bottles of claret wine. 2 bottles of champagne. Stir well together and dress the top with fruit in season. PUNCil A LA FORK. (For bottling.) 2 lbs. of loaf sugar. The lemons should have smooth rinds; peel the yellow rinds off quite thin with a sharp knife, place them in an earthen vessel; add the sugar, and stir thoroughly for nearly half an hour to extract the es: senti.al oil. Pour in boiling water, and stir until the sugar is completely dissolved. Cut and squeeze the lemon, straining the juice from the . pits. Place the pits in a jug and pour boiling water upon them to obtain the mucilage from them. Pour H of the lemon juice into the syrup, strain the water from the pits, and add it also to the syrup, t aking care that the syrup is not too watery. Next, add more sugar or lemon juice, to make the mixture according to the taste. . . Lastly, add and stir in the above amount of spirits into every 3 quarts of lemonade, and bottle. Keep iP. a cool place. FEDORA. (Use a large bar glass.) 1 pony of the best brandy. 3 dozen lemons. 1 pint of Cognac. 1 pint of Jamaica rum.