1946 The Stock Club Bar Book by Lucius Beebe

Brandy Caprice:

Make an incision around center of orange. Carefully pull skin back towards one end so as to form a cup mid still be fastened to orange. Pour ¥.z oz. of brandy and ignite. While burning, slowly pass one lump of sugar in a teaspoon through ffome until sugar melts. Stir.

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Tomana]erry.

1 whole egg 1 tsp. sugar 1 Y:i oz. Jamaica rum

Beat up yolk and white of egg separately. Then mix the yolk and white together. Use stem glass or China mug, adding the spirits, then, fill with boiling water. Dash of brandy. Top with nutmeg.Serve in Tom&lerry mug.

Major Bailey:

2 oz. gin 4 dashes lemon juice

1 tsp. sugar crushed mint shaved ice

Serve in silver mug or tall glass. Stir very well until mug is frosted. Decorate with sprigs of mint and serve with straws.

Singapore Sling:_

2 oz. gin % oz. cherry brandy 1 dash henedictine juice of lemon

Serve in tall glass with 2 cubes of ice. Dec– orate with slice of orange and sprig of mint. Top with carbonic.

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102: Stork Club Bar Book