Into a Whiskey glass drop 1 lump Cracked Ice.
1 teaspoonful of Bar Sugar dissolved in little Water.
Stir; place the bottle before the customer and allow him to pour his own drink.
Fill large Bar glass 3/4 full Shaved Ice.
1/3 jigger Dry Gin.
1/3 jigger French Vermouth.
1/3 jigger Italian Vermouth.
1 Slice Orange.
Shake well; strain into Cocktail glass and serve.
Place two lumps of Cut Loaf Sugar in a small, shallow dish or saucer and pour over the Sugar 1-1/2 jiggers of Cognac Brandy. Ignite the Sugar and Brandy and let them burn for about two minutes. Then cover the dish or saucer with a plate, and when the fire is extinguished pour the liquid into a small Bar glass and serve.
BUSTER BROWN COCKTAIL
Fill large Bar glass 2/3 full Shaved Ice.
1 teaspoonful Gum Syrup.
2 dashes Lemon Juice.
2 dashes Orange Bitters.
1 jigger Whiskey.
Stir; strain into Cocktail glass and serve.
In a Tumbler drop 1 lump of Sugar and dissolve it in a little hot Water, and add:
1-1/4 Jiggers Rum.
1 piece of Butter about the size of a Walnut.
Grate Nutmeg on top and serve.
CALIFORNIA SHERRY COBBLER
1 pony of Pineapple Syrup in large Bar glass.
2 jiggers California Sherry.
Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a little Port Wine on top and serve with Straws.
CALIFORNIA WINE COBBLER
Fill tall, thin glass nearly full Shaved Ice.
1 heaping teaspoonful Bar Sugar.
Juice of 1 Orange.
2-1/2 jiggers California Wine.
Stir; ornament with Fruit and serve with Straws.
CARLETON RICKEY—St. Louis Style
Use a large Mixing glass; fill with lump Ice.
Juice 1 Lime.
Drop squeezed Lime in glass.
1 jigger Old Bourbon Whiskey.
Fill with Sweet Soda.
Stir well and serve.
Fill large Bar glass 1/2 full of Shaved Ice.
1 teaspoonful Bar Sugar dissolved in a little Water.
1-1/2 jiggers Catawba Wine.
1/4 slice of Orange.
Fill with Shaved Ice; stir well; decorate with Berries
and serve with
Fill large Bar glass full Shaved Ice.