1946 The Roving Bartender by Bill Kelly

H-J

THK ROVING BARTENDER

HOT RUM, BRANDY OR GIN PUNCHES

JAPANESE COCKTAIL

1 dash Angostura 54 oz. Orgeat Syrup 1 oz. Brandy Stir. Cherry.

Same as above.

IMPERIAL FIZZ

JIMMIE DOOLITTLE COCKTAIL 54 lemon

2 oz. Tom and Jerry Batter 1 oz. lemon juice 1 oz. dry gin Shake. Strain into 9 oz. glass and fill with seltzer.

54 spoon sugar 54 oz. curacao 1 oz. Bourbon whiskey

Muddle the lemon and sugar in old fashioned glass with a half oz. of water. Add 1 cube of ice, the curacao and whiskey, a cherry and a spoon.

INCA COCKTAIL

2 dashes orgeat syrup 2 dashes orange bitters oz. Sherry 1 oz. dry gin Shake.

JAVA FREEZER 54 lime - leave in glass 1 dash Angostura 1 oz. dry gin

IRISH COCKTAIL

Use 8 oz. High Ball glass and 2 cubes of ice. Fill up with qui- nine water. Popular in tropics. JERSEY COOLER 3 dashes Angostura bitters 2 cubes ice in 10 oz. glass Fill with hard cider.

1 dash Angostura bitters 1 dash absinthe y^ oz. Green Creme de Menthe 1 oz. Irish whiskey Shake.

JACK ROSE COCKTAIL

54 oz. lemon juice 54 oz. grenadine 1 oz. applejack Shake.

JERSEY LILY COCKTAIL

54 lime 54 oz. orange juice 54 oz. applejack 54 oz. dry gin Shake.

JADE EMPRESS

54 lime 54 oz. Cointreau 54 oz. Brandy 54 oz. Rum 54 oz. Benedictine 1 oz. French Vermouth 1 oz. Gin

JOHN COLLINS (New Style) 54 lime 54 oz. lemon juice

1 oz. whiskey 1 spoon sugar

Squeeze the 54 lime and drop in 10 oz. glass. Put in two cubes ice, lemon juice and whiskey. Fill with charged water and put in sugar last.

Shake. Use hollow stem glass and fill stem with green menthe. Put cherry on top and hold in place with spoon while pouring drink on top.

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