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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