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Jpopular
iDrtrtks
*
GIN
nzz
(Use
a
large
bar
glass).
One-half
tablespoonful
of
sugar.
Three
of
four
dashes
of
lemon
juice.
One-half
glass
of
shaved
ice.
One
wine-glass
of
Old
Tom
Gin.
Stir
well
with
a
spoon,
strain
it
into
a
large-sized
bar
glass,
fill
up
tbe
bal-
ance
with
vichy
or
seltzer
water,
raix
well
and
serve.
G
IX
TODDY
(Use
a
whisky
glass).
One-half
teaspoonful
of
sugar,
dis-
solve
well
in
a
little
water.
One
or
two
lumps
of
broken
ice.
One
wine-glass
of
gin.
Stir
up
well
and
serve.
WHISKY
COCKTAIL
(
l
se
a
large
bar
glass).
Three-fourths
glass
of
fine
shaved
ice.
Two
or
three
dashes
of
gum
syrup
:
very
careful
not
to
use
too
much.
One
and
one-half
or
two
dashes
of
bitters.
One
or
two
dashes
of
curaçao.
One
wine-glass
of
whisky.
Stir
well
with
a
spoon
and
strain
it
into
a
cocktail
glass.
putting
in
a
cher-
ry
or
a
medium-sized
olive,
and
squeeze
a
pièce
of
lemon
peel
on
top,
and
serve
SHERRY
COCKTAIL,
(Use
a
large
bar
glass).
Three-fonrths
glassful
of
shaved
ice.
Two
or
three
dashes
of
bitters.
One
dash
of
maraschino.
One
wine-glass
of
sherry
wine.
Stir
up
well
with
a
spoon,
strain
into
a
cocktail
glass,
put
a
cherry
into
it.
squeeze
a
pièce
of
lemon
peel
on
top.
and
serve.
3\ectp
es
for
SAl
TERNE
COBBLER
(Use
a
large
bar
glass).
One-half
tablespoonful
of
sugar.
One-half
wine-glass
orchard
syrup.
One-fourth
wine-glass
of
water
or
seltzer;
dissolve well
with
a
spoon.
Fill
the
glass
with
fine
shaved
ice.
One
and
one-half
wine-glass
Sauterne
wine:
stir
up
well.
ornament
with
grapes,
oranges,
pineapple,
berries
etc..
in
a
tasty
manner,
and
serve
with
a
straw.
GIN
RICKEY
(Use
a
medium-sized
Tï/.z
glass).
One
or
two
pièces
of
ice.
Squeeze
the
juice
of
one
good-sized
lime
or
two
s
ones.
One
wine-glass
of
Tom
or
Holland
Gin.
Fill
up
the
glass
with
club
soda,
carbonic
or
seltzer
if
required,
and
serve
with
a
spoon.
WHISKY
SOUR
(Use
a
large
bar
glass).
One-half
tablespoonful
of
sugar.
Three
or
four
dashes
of
lemon
juice.
One
squirt
of
syphon
seltzer
water.
dissolve
the
sugar
and
lemon
well
with
a
spoon.
Fill
the
ghiss
with
ice.
One
wine-glass
of
whisky.
Stir
up
well.
strain
into
a
sour
glass.
Place
fruit#into
it,
and
serve.
WHISKY
COBBLER
(Use
a
large
bar
glass).
One-half
tablesponful
of
sugar.
One
and
one-half
teaspoonfuls
of
pineapple
syrup.
One-half
wine-glass
of
water
or
selt-
zer;
dissolve well
with
a
spoon.
Fill
up
the
glass
with
line
ice.
One
wine-glass
of
whisky.
Stir
up
well
with
a
spoon,
and
orna-
ment
on
top
with
grapes,
pineapple.
and
berries
in
season,
and
serve
with
a
straw.