38 / 98
TIE BARTENDER'S GUIDE AND SONG BOOK
HARVARD COCKTAIL
NO. 2
Another named after the down-east Crimson.
Simpler to make,
if
not simpler to take. It used
to be the fashion to get a Freshman to take four of
these without drawing a breath. It was a good
man that could get through college in those days.
•
•••
•
HAWADAN
"Apple-jack will do, thank you 1 But be sparing.
That last time we were over, and you served this
!m.ooth seducer, we brayed like a donkey and al–
most joined the marines.''
.
·-·.
HEl.1 ,0
MONTREAL
The firs t thing to do, when arriving in Montreal,
that famous Canadian city, is to march into the
nearest bar, put your foot on the shiny brass rail,
as if you've been doing it all your life, and say
nonchalantly to the bartender, "Hello, Montreal."
And then he'll shortly set down this marvelous
concoction before you. And you will have lived
I
THE
HEI
J,
RAISER
Take in tiny sips so it gets a chance to settle.
Take in one great
~Ip,
and you'll have to fight the
whole police fo rce. Keep hand-cuffs handy, in
case any member of the party gets out of control,
and never give even a smell to an Irishman.
'1'
A
I
I
One part Gin
DHb
of Curacao
*
Ice, shake and strain into •
wine g1asfl.
Fill
•la11 with Grenadine.
*
Two
111rt1
Apple Brandy
One
ptut
Pineapple Juice
Juiee of one·half Lemon
A bar-1poon of 1ugar and da6h of
Mor••·
chino
Shake well with line iee
*
(For
Six)
Into a large ehaker with cracked ice
Two wineglassu London
Dry
One winegla11 of Seagram'e 83
Two wineglaseee of Lemon Juice 1weetened
One-fourth wineglau of Grenaclne. Whites
of two eggs. Shake well and serve
*
One pony of Gin
One pony of Scotch Whiskey
One-half egg
One pony of L ime J uice
One-half teaspoonful powdered sugar
Jee, shake and strain into small bar glass
I
I
I
-
-
-
~