1938 The Art of Bartending and Mixing Drinks by Bud Carroll

MISCELLANEOUS ■■iiiiiiiitiiiiiiiiiiiiiiitiiitiiiiiiiiiiiiiitiiiiiiiiiiiiiitiiiiiMiiiniiiMiitiiiiiiiittiitniiitiiiiiitiiiiiiiiiiiii

KING ALPHONSE

Cremede Cocoa ^jigger —jigger Carefully float cream over liqueur in chilled pousse cafe glass, and serve. Cream

MAMIE TAYLOR

Scotch Whisky..1 jigger —^ cube Use 10 ounce glass. Fill with Ginger Ale and serve. Ice

MILK PUNCH

Whisky

1 jigger 6 ounces

Rum Sugar

1 spoon 2 spoons

Milk

Nutmeg.- to taste Shake vigorously with ice, strain into tall glass, grate nutmeg over and serve with straws. (N.B.—Brandy may be substituted for whisky in this recipe. Also, if room is left in glass, a dash or two of seltzer will prove pleasing.

ORANGE BLOSSOM COOLER

Orange juice....2 jiggers

Dry Gin Sugar

1 jigger

1 spoon Use Tom Collins glass with fine ice. Stir well. Decorate with fruit. Fill glass with Seltzer. Serve with straws. 33