1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

WINE CUPS

3 spoons sugar 2 ozs. Curacao 2 ozs. brandy 1/5 Claret Use .

CHAMPAGNE CUP

ozs. Angostura Bitters

3 spoons sugar 5 oz. cognac or good brandy 1 bottle champagne (26 ozs.) Mix the bitters, sugar and brandy with ice, draw off the ice and pour in the wine. The wine should be real cold. Roll fresh strawberries in fine sugar. Put one in eacff glass and pour the mixture over. Makes 7-5 oz. cups.

cube ice. Fill up with carbon ated water. Stir well, add dif ferent fruits.

SAUTERNE

3 ozs. lemon juice 4 spoons bar sugar 3 ozs. maraschino 2 ozs. white rum 1/5 Sauterne

CLARET

Use Yz gallon pitcher with cube ice. Fill up with sparkling water. Stir and add fruit.

3 ozs. orange juice 2 ozs. lemon juice

54