1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

John Collins Place into a long tumbler a large piece of ice. Add: Juice off Lemon ^ tablespoonful of Powdered Sugar I measure of Gin Fill glass with soda and stir well. (A dash of Angostura may be added if the overnight party was a bit hectic.) Gin Rickey Use a tall tumbler and place in a large piece of ice. Add i measure of Gin. Cut a fresh lime in halves—squeeze and drop into the drink with the juice. Fill glass with soda. Fill a large wine glass half full of crushed ice. Add: I dash of Orange Bitters I teaspoonful of Orange Cura sao I teaspoonful of Peach Brandy I sherry glass of dry, medium or sweet Sherry, according to taste. Stir the drink gently and decorate with slices of orange or pineapple. (Please note this drink may also be made with Port wine,or any spirit desired, by substi tuting the required ingredient in place of Sherry.) Sherry Cobbler

Gin Fizz

I measure of Gin Juice of f fresh Lemon ^ tablespoonful of Sugar ' Shake well in the cocktail shakerand strainintoamedium- sized glass. Fill with syphon soda. Pineapple Fizz I measure of Bacardi Rum I small sherry glass of Pine apple Juice ^ tablespoonful of Sugar Shake well and strain into a medium-sized goblet glass. Fill withIsyphon soda,^lemonade.

Silver Fizz

I measure of Gin Juice off fresh Lemon J tablespoonful of Sugar J White of an Egg

Shake extra well and strain into a medium-sized goblet glass. Fill with syphon soda.

Sloe Gin Fizz I measure of Sloe Gin Juice ofI fresh Lemon I tablespoonful of Sugar

Shake well and strain into a medium-sized glass. Fill with soda.

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