32 / 66
BARTENDERS' MANUAL
Goblet Fizz—14 of a lemon maced in glass; 2
dashes gum svrup;
jigger port wine; /a jigpr
bourbon whisky; 3 dashes Jamaica rum; 2 dashes
maraschino; 54 jiggGr" Rhine wine; fill gfass with
shaved ice; stir well; strain in goblet; fill with
seltzer, and serve.
Golden Fizz.—1 egg (yolk only); 1 tablespoon of
sugar; 2 or 3 dashes of lemon juice; 1 wineglass of
Old Tom gin or whisky; Va glass of fine ice. Use
the shaker well; strain into a hzz glass, hill up
ith seltzer or vichy and drink immediately.
w
Grenadine Punch.—(In a punch goblet.)
full
of ice; 3 dashes lemon juice; large spoonful ot
grenadine syrup; 54 jigger of brandy; stir and
dress with fruit.
Gum Syrup.-14 lbs. of loaf sugar; 1 gallon water.
Boil together for 5 minutes, and add water to make
lip 2 gallons.
•Half-and-Half.—(A large ale glass.) This is a
common English drink
a.ndmeans half porter and
half ale, but in this country we use half old ale
and half new. It is always best to ask the person
how he desires it.
Hari-Kari.—Make a whisky sour large enough to
half fill a brandy glass or tumbler when strained,
and fill with seltzer or vichy to suit the party.
Dress with fruits in season.
Highlander Highball.—(Highball glass.) 1 piece
of ice; 1 teaspoonful pineapple syrup; 1 teaspoonful
lemon'juice; % wineglass Tokay or Sweet Catawba;
% wineglass Scotch whisky. Fill with seltzer or
Apollinaris water and serve.
Hock Cobbler.—Same as Catawba, using Hock
wine instead.
Hoffman Highball.—(Use large glass.) 1 lump
of ice, a jigger of J. P. C. Scotch and a bottle of
plain soda.
Hoffman House Punch.—(For a party of six or
niore.)—(Use punch bowl and 1 large piece clear
ice). The juice of 2 lemons; the, juice of 2 oranges;
54 jigger St. Oroix rum; 1.
jigger maraschino; 1
jigger white Ciiracoa; 2 jiggers brandy; 2 quarts
champagne; 1 pint burgundy. Add ciiiart .\polli-
naris.
Before serving sweeten according to taste
and fruit well.
30