1908 Jack's Manual by J A Grohusko

PORTER COCKTAIL 10% Martini Russie Vermouth 50% Chappaz French Ver mouth 40% Gordon dry gin I spray of fresh mint. Fill glass with ice. Stir, strain and serve.

PORT WINE SANGAREE 1 teaspoonful of sugar with little water 2 lumps of ice 100% Port wine. Stir with spoon, grate a little nutmeg on top and serve.

POUSSE CAFE (Use liquor pony glass.)

Y(, of raspberry syrup Yc, of Maraschino Y of green Creme de Menthe Y brown Curacao Ye of yellow Chartreuse Ye Martell brandy. Serve.

PREPARING ROCK & RYE

POUSSE L'AMOUR (Use sherry glass.)

Ft. water I lemon cut in quarters

Y glass Maraschino Yolk of I egg Ya glass vanilla cordial Ya glass brandy. Keep this drink in separate layers and serve.

Ya lb. rock candy, Yit orange Boil together until rock candy is dissolved; let it cool off; strain through a cloth and add one qt. of good rye whiskey. Stir well together ready for

LA ROMAINE champagne

PUNCH A

I bottle

oranges, adding the rind of one orange, strain through a sieve into a bowl, and add by de grees the whites of the eggs, beaten to a froth. Place the bowl on ice till cold, then stir in the rum and wine until thoroughly mixed. Serve in fancy stem glass. 48

1 bottle rum 2 tablespoons Angostura bitters 10 lemons 3 sweet oranges 2 pounds pov/dered sugar 10 fresh eggs For a party of 15. Dissolve the sugar in the juice of the lemons and