72 / 130
72
MIXER'S GUIDE
COUPEREE
Use large soda glass, one-third full of cracked ice, one and one-
half ponies of brandy, one pony Curacoa (red).
Stir well and fill glass nearly full of plain soda; grate a little nut
meg on top and serve.
CREME DE MENTHE HIGHBALL
One piece of ice in glass.
One jigger Creme de Menthe.
Fill glass with fizz water. Serve.
GINGER ALE HIGHBALL
Use small bar glass.
One or 2 lumps of ice.
Place glass and bottle of whisky before the consumer that he may
help himself; then fill up with ginger ale.
GIN BUCK
Use rickey glass.
One jigger of gin. Juice of % lemon. Two lumps of ice. Fill glass
with ginger ale. Serve.
GIN HIGHBALL
One piece of ice in glass.
One jigger Dry Gin.
Fill glass with fizz water, stir and serve.
GIN AND MOLASSES
To prevent molasses clinging to the bottom of the glass. Pour a
few drops of gin into the bottom of a whisky glass; then add 2 tea-
spoonfuls of New Orleans molasses (with spoon in it). Place
before the consumer and allow him to pour his own drink.
GOLF LINKS HIGHBALL
Drop 1 piece of ice into a high ball glass; 4 dashes lemon juice;
4 dashes pineapple syrup; 1/2 jigg" Sweet Catawba or Angelica
wine; % jigger whisky; 2 dashes New England rum. Fill up with
seltzer or Apollinaris water; stir and serve.