1936 Cocktails and Appetizers by a Connnoisseur

EGG NOGG

1 jigger Whiskey 1 Egg

1 tablespoonful Powdered Sugar Milk to fill Tom Collins glass Shake well with ice cubes, strain into glass, and sprinkle nut meg on top.

HOT WHISKEY TODDY

Crush a lump of Sugar in a little Hot Water; add a few Cloves, pieces of Cinnamon Bark and Lemon Peel, and I glass of Whiskey. Dilute to taste with Hot Water, served sep arately.

MINT JULEP

2 or 3 sprigs of Fresh Mint 1/2 tablespoonful Powdered Sugar 2 jiggers Whiskey

Lightly but thoroughly crush Mint Leaves and Sugar in a little Water, and add the Whiskey; strain into a tall glass nearly full of finely cracked ice; stir until glass is frosted, then garnish with sprigs of Mint dusted with Powdered Sugar.

WHISKEY FIZZ

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1 jigger Whiskey 1 teaspoonful Powdered Sugar White of ^2 fresh Egg Juice of Yz Lemon Shake thoroughly with ice cubes, strain into large wine-glass, and fill with Fizz Water.

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