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89.
GIN FLIP.
Use large bar glass half full of lee; 1
teaspoon sugar, with dash of seltzer, 1 wine
glass Holland gin, 1 fresh egg. Shake well,
strain in fancy glass, grate nutmeg on top,
and serve.
90.
GIN CRUSTA.
Prepare this drink like a Brandy Crusta,
using gin in place of brandy.
91.
GIN PUNCH.
Use large bar glass half full of lee; 1
ta–
blespoon raspberry syrup, 1 tablespoon pow–
dered sugar, dissolved in seltzer; 11h wine
glasses of Holland gin, 3 or 4 dashes lemon
juice, 1 slice of orange, cut up; 2 dashes
maraschino.
Fill up with ice, shake well,
and dress with pineapple and berries.
92.
GIN RICKEY.
Take a rickey glass; juice of 1 lemon or
lime, 1 nicely cut piece of ice. Place whis–
key glass on bar beside bottle; allow cus–
tomer to help himself; put drink into the
rickey glass; fill up witl\ seltzer or other
mineral water; place spoon in glass, serve.
93.
GIN SAN GAR EE.
Prepare this drink same as Brandy San–
garee, substituting gin instead of brandy.
94.
GIN SMASH.
Use old-fashioned cocktail glass; 1 tea–
spoon powdered sugar, 1 dash of seltzer, 4
or 5 sprigs of mint. Crush the mint slight–
ly with muddler, and fill up glass with
cracked ice; add 1 jigger of gin, stir gently,
and serve with a spoon.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA