1916 Jack's Manual by J A Grohusko (4th edition)

When making mulled ale, add one wineglass of the liquid to every quart of Bass & Co.'s Barley Wine or Strong Ale, adding a little ginger and loaf sugar to taste. Heat the ale over a brisk fire, but be sure not to let it boil, as that alters the flavor, but take it off just before it boils. Add a few slices of lemon, and a wineglass of gin to every quart. ORANGEADE spoonful of sugar 100% Orange Juice 25% Raspberry Syrup l / 2 glass of cracked ice Fill with water or seltzer, trim with fruits in season, serve with straws. OXFORD UNIVERSITY "NIGHTCAP" Beat up the yolks of eight eggs with refined sugar pul- verized and a nutmeg grated; then extract the juice from the rind of a lemon by rubbing sugar upon it, and put the sugar with a piece of cinnamon and a quart of Bass & Co.'s Barley Wine or Strong Ale, into a saucepan, place it on the fire, and when it boils take it off, then add a single glass of gin, or this may be left out, put the liquor into a spouted jug and pour it gradually among the yolks of eggs, etc. All this must be kept well stirred with a spoon while the liquor is being poured in. If it is not sweet enough add loaf sugar. 1

PARISEN POUSSE CAFE (Use Pousse Cafe glass)

2-5 Curacao 2-5 Kirschwasser 1-5 Chartreuse A celebrated drink in Paris.

PEACH AND HONEY (Use whiskey glass)

1 tablespoonful of Pure Honey 100% Peach Brandy. Stir with spoon and serve.

PEACH BLOW

y 2

lemon juice

1 teaspoonful sugar 100% Gordon Dry Gin y 2 Peach. Shake, strain and fill glass with seltzer.

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