1934 Tom and Jerry's Bartender's guide

How to Mix All Kinds of Drinks.

99

BIDmY HUG One-third Gin, one-third Scotch Whisky, one-third absinthe (or anisette or Pernod). Ice, shake well and serve. C AND C One part brandy, one part Cointreau. Don't shake. (Cunard Line.) CENTRAL PARK 3 ponies gin. 1 pony lemon 1u1ce. 1 pony cream. Sugar to taste. Frappe till icy cold. Serve with a Cherry in tall thin glass. CHICAGO CO,CKTAIL Fill mixing glass half full chipped ice, add 1 or 2 dashes Ango"°s– tura bitters, 3 dashes Curacao, y.; gill brandy. Stir well, strain into cocktail glass, add olive or cherry, squeeze a lemon peel and drop into glass and pour a little Champagne on top. Before filling cocktail glass moisten border of glass with lemon juice and dip into sugar. (Robert, American Bar, Nice.) CHICAGO COOLER (Large punch glass.) 1 piece of ice. •·

1 teaspoonful lemon juice. 1 bottle imported gin ale. Float a little claret on top and serve.

cmcAGO HIGHBALL

1 jigger pineapple juice. jigger rum. ·

2 dashes Grenadine. 2 dashes Maraschino. Frappe until ice cold. Serve in tall glass.

CiNCINNATI COCKTAIL

(Use large bar glass.)

y.; glass of beer.

y.; glass of soda or ginger ale. This is a particularly palatable drink for warm weather.