1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

98

·BLUE BLAZER (Use two silver-plated mugs.) Small teaspoon powdered sugar dissolved in 1 wine glass boil– ing water. 1 Wine glass Scotch Whisky. Put Whisky and boiling water in a mug. Light the liquor. While blazing, mix by pouring four or five times from one mug to the other. If · rightly done, this will have the appearance of a continuous stream of liquid fire. Serve in a small bar glass, with a piece of twisted lemon peel. BOOP-OOP-A-DOOP 2 ponies gin. 1 pony lime juice. 2 dashes bitters per cocktail. Served in chilled Manhattan glass. BRANDY FLOAT Fill a pony glass with brandy; put a thin whisky glass over it, rim down; reverse the· glasses, holding them tightly together so as to keep the brandy in the pony glass; then fill the whisky glass half-full of seltzer and draw out the pony glass carefully, so as to leave the brandy floating on top of seltzer. BRONX COCKTAIL 1 pony gin. 2 ponies vermouth (Italian). 1 pony orange juice. Served in chilled cocktail glass. BROWN'S COCKTAIL Juice of % orange. Teaspoonful of sugar.

1 pony vermouth. 2 ponies Dry gin. Frappe well, serve in tall glass.

·BUFF ALO FIZZ (Use large bar glass.)

% a lemon; 1 barspoon powdered sugar; t jigger rye whisky; % jigger sherry wine; white of 1 egg; shake well, strain into small fizz glass, fill with fizz, same as Swiss Ess, and serve with slice of orange.