1938 The Art of Bartending and Mixing Drinks by Bud Carroll
MISCELLANEOUS
BEER SANGAREE
Beer—
to fill
Sugar
1 spoon
Nutmeg. to taste Stir well with ice in highball glass. Add Beer to fill" grate Nutmeg over and serve.
GIN SANGAREE 1 jigger Sugar
Gin-
2spoons
Nutmeg to taste ... Stir well with ice in highball glass. Fill with ice water, grate Nutmeg over and serve.
SHERRY SANGAREE
Sherry
2 jiggers Sugar
2spoons
Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate Nutmeg over and serve.
WHISKY SANGAREE
Whisky.
1 jigger Sugar
2spoons
Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate Nutmeg over and serve.
WHISKY SLING 1 jigger Lemon 1 spoon Nutmeg
Whisky Sugar
1 spoon to taste
Seltzer.- to fill Stir well with ice and strain into highball glass. Add cracked ice. Seltzer to fill, grate Nutmeg over and serve.
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