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HOW 'rO
N~X
THEM
63
Gin, plain,
1h
jigger.
Vermouth
1
pony .
Ginger
al ~;
fi ll
up
glass.
Dress with fruits ; stir
and
scrv'e.
Rickey, Gin.
Use rickey glass.
Jee,
1 Jump.
Lime or lemon; t he juice of
1.
Gin;
allow customer to pour.
Seltzer or any carbonated watc;
fill
up with.
Serve.
Rickey, Scot ch.
Use medium size tumbler.
Ice,
1
lump.
L ime,
1h
of
1
squeezed into glass.
Lemon juice,
2
dashes.
Scotch whiskey,
1
wineglass.
Seltzer;
fill
up glass.
Serve.
,
I
.
.,.
Rock and
Rye.
Use small bar glass.
Rock candy syrup,
1
teaspoonful.
Whisk ey; allow customer to pour.
Leave spoon in glass and servo with
wat er on side.
Rum, But t er ed.
Use t umbler.
Suga r,
1
lump dissolved in hot water.
Rum;
nil
glass 1-3 full.
Hot water ; fill glass almost full.
Butter , a piece as lar ge as a walnut.
Serve with nutmeg on top.
Rum, Hot, Spiced.
Prepare the same as Hot Rum, adding
cloves and allspice.
Rum, H ot.
Use hot water glass.
Sngar, 1
lump dissolved in little 1ot
water.
R
s
w