1934 Cocktail Bill Boothby's World Drinks and how to mix them

SANGAREESANDSLINGS

227

CLARET SANGAREE

Claret

to fill Sugar Syrup

4 spoons

Nutmeg to taste Stir well with ice in tall highball glass. Grate nutmeg over and serve.

FANCY SLING jigger Benedictine 1 spoon Maraschino

Brandy Lemon Absinthe

Yi jigger

1 spoon

5^ jigger Seltzer to fill Shake well with ice and strain into highball glass. Add lump of ice, seltzer to fill, grate nutmeg over and serve.

GIN SANGAREE

Gin

jiggers Sugar Syrup

2 spoons

Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over and serve.

GIN SLING

Gin

154 jiggers Lemon

1 spoon

Grenadine to fill Shake well with ice and strain into highball glass. Add cracked ice, seltzer to fill and serve. 1 spoon Seltzer

PORT SANGAREE

Port

2 jiggers Sugar

2 spoons

Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over and serve.

RUM SANGAREE 15^ jiggers Sugar Syrup

Rum

2 spoons

Nutmeg to taste Stir well with ice in highball glass. Fill with ice water, grate nutmeg over and serve.

RUM SLING

Rum

15^ jiggers Sweet-Sour

2 spoons

Nutmeg to taste Shake well with ice and strain into chilled cocktail glass. Add cracked ice, chilled water to fill, grate nutmeg over and serve.