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BARTENDER'S GUIDE.
How to Serve Tom a nd Jerry.
URe d11iall
bar
gla&1.
'£uke o no
labl e~ pounful
of the ubove mixture.
0110 wine-g lass of brandy.
[J7
Fill lhe g la ss wit h boiling
water,
grate
a
little nutmeg
on top, and s or v" with
a
s pot•n .
Adopts a t the bar, in sor ving Tom and Jerry sometimes
employ t ho fo llowing mixture :-One-half brandy, om•-qLuu·–
t or Jamaica rum, on e-quarter Sa,nta Cruz rum. For con–
venlenco, these prnport lons are mixed and kept In a botthl,
o.nd a wine -g lassfu l Is used to each tumbler of Tom and
Jer ry, ins t e ad of brandy plain.
Tom Collins .
Three-q uarters of
a
ta blospouuful of sugar.
Throo
ot·
Cuur dns hes of
limo
juice.
'Throo or four pioccs of broken Ice.
One wino-g lns s of Old Tom gin.
Ouo bottle of plain soda.
Mix well with
a
s poon, strain, and s erve.
f
tho soda
A.tte 11lio11 must bo paid not to let the foow
0
on as
i;preud ovoL· the g lass ; t his drink must be drank as so
rnlxod.
California Sherry Cobbler.
A
large
bar
gtQ88.
Ho.!
f
to.blospoon sugar.
One pony pineapple syrup.
One and a half wtne-ghsses of Cal!Iornlo. Sherry.
F ill glass with fiue Ice.
Stir we ll ; dross with frui ts, and gently pour o. Ut.t lo
Port on t op. Servo with
a.
stru.w.