1910s Jack's manual by J A Grohusko (3rd edition)

OLD DELAWARE FISHING PUNCH

1 tablespoonful sugar Juice of 1 lemon Dissolve with a little water 50% St. Croix rum 50% of brandy.

_ Fill glass -with cracked ice; stir well with spoon, dress with fruits in season and serve with straw.

OLD FASHIONED COCKTAILS

1 dash angostura bitters 1 dash Curagao Piece of cut loaf sugar Dissolve in two spoonsful of water

100% liquor as desired 1 piece of ice in glass. Stir well and twist a piece of lemon peel on top and serve.

OLIVETTE COCKTAIL (Use large bar glass half full of ice.)

2 dashes syrup 3 dashes orange bitters 3 dashes absinthe 1 dash bitters 100% dry gin Stir with spoon, strain in cocktail glass, put in olive, twist lemon peel on top and serve.

OJEN COCKTAIL

50% ojen 6 dashes peychand bitters Fill glass with cracked ice; shake well, strain and serve.

OLD OXFORD COLLEGE MULLED ALE Take % lb. cinnamon, yi lb. cloves, put both into a. saucepan with two quarts of water, put it over the fire till it boils, then let it simmer for an hour, then strain it oflf into a jug, and when cold put the liquid into a bottle and well cork down. When making mulled ale, add one wineglass of the liquid to every quart of Bass & Co.'s Barley Wine or Strong Ale, adding a little ginger and loaf sugar to taste. Heat the ale over a brisk fire, but be sure not to let it boil, as that alters the flavor, but take it off just before^ it boils. Add a few slices of lemon, and a wineglass of gin to every quart. 69