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BARTENDER'S GUIDE.
51
Gin Sour.
Use smalL bar glasa.
T u.kc o n e lar go teaspoonful
ot
white sugar dissolved in
n.
ll
llle
soltzor o r Apollino.l'is water.
•r wo o r throe dashes
ot
lemon juice.
On e wino-g lass or Holland or
Old
Tom gin.
Fill t.h o g loss full of s hnxc1l ico, shake up, and etrnin
into a Clarnt g lass. Dross t he top with orange, or pineapple
and
berries .
Egg Sour.
Use small bar glass.
T a ke one teas poonful of powdered white sugar.
T hree dashes of lemon juice.
One pony of Curacoa.
Ono pony of brandy.
Ono egg.
T \YO
or t hroe smaJI lumps of Ice.
Sh a ke u p w ell and romovo t he ice before serving.
Whiskey Sour.
Use small bar glass.
T ake o n e large teaspoonful of powdered whlte s ugar,
dissolvt>d in a little seltzer or
A
pollinaris water.
The juice of hn.lf n smnll lemon.
One wi ne-glass of Bourbon or rye whls kl)y.
Fill the glass full of s lmvcd ict>, s ha.lrn up nnd strnin
nto n Ularet glass. Oi·nnmant wilh berries.