1938 The Art of Bartending and Mixing Drinks by Bud Carroll

MISCELLANEOUS

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Jill

GIN BUCK

Gin

2 jiggers Lime juice of Yn Ginger Ale to

Crush lime in tall highball glass. Add lump of ice, gin and fill with Ginger Ale. Stir well and serve.

FRENCH 75 Dry Gin. ,.1 jigger Sugar

1 spoon

Lime juice of 1 Champagne 1 split Use 12 ounce glass. First lime, 2 cubes of ice, gin, sugar. Fill with champagne. Stir well; serve with cucumber rind.

HORSE'S NECK (STIFF)

Whisky 2 cubes Rind of one whole lemon in one long string. Place in a glass with one end hanging over the rim. • Add 1 jigger of Whisky. Fill the glass with Ginger Ale. Serve in 12 oimce glass. 1 jigger Ice

HORSE'S NECK

Ginger Ale 1 bottle Ice 3 lumps Rind of one whole lemon in one long string. Place in a glass with one end hanging over the rim. Fill the glass with Ginger Ale. Serve in large glass. IRISH ROSE OR EMERALD ISLE Made the same as Tom Collins, using a couple of dashes of Creme de Menthe which gives it the Cor- rigan effect. 32