Description
When You Stagger Out of Bed, Groggy, Grouchy and Cross-Tempered
Charleston Bracer
Place in shaker, one part brandy, one part Port wine, one raw egg, one-half teaspoonful of powdered sugar or plain syrup. Add sufficient cracked ice, shake thoroughly in order to break egg and strain into serving glass.
Brandy Sour
Mix in a small bar glass a large teaspoonful of powdered sugar dissolved in a little seltzer water, the juice of half a lemon, and a dash of Curacoa. Pour in a wine-glass of brandy. Fill the glass with shaved ice. Shake and strain into a claret glass. Ornament with orange and berries in season.
Gin Sour
Mix in a small bar glass a large teaspoonful of powdered white sugar dissolved in a little seltzer water, the juice of half a lemon, and a dash of bitters. Pour in a wine-glass of gin. Fill the glass with shaved ice.
Shake and strain into a claret glass. Ornament with pineapple and berries in season.
Stinger
To two-thirds of brandy, add one-third of white Creme de Menthe. Ice, shake well, and serve in cocktail glass.
Dubonnet Cocktail
Mix in container two-thirds part Dubonnet, one-third dry gin, fill with ice, stir well, but do not shake, and strain into cocktail glass.
Jamaica Glow
In shaker place one part gin, one-half portion Claret, one-half portion orange juice, three or four dashes of Jamaica ginger. Fill with ice, shake thoroughly until very cold, strain in cocktail glass.
Pearl Cocktail
Two parts dry gin, one part French Vermouth, three dashes of onion juice, three dashes orange bitters. Shake well and strain into cocktail glass. Garnish with an olive.
Tom Collins
In a long tumbler, place one portion dry Gordon gin, juice of one-half lemon, one teaspoonful of powdered sugar, a few lumps of ice and seltzer water. Stir well.
North and South Cocktail
In shaker place one part Jamaica rum, and one part dry gin, juice of one orange or one-half lemon, and a dash of bitters. Ice, shake thoroughly and strain into glass.
Minute Man Highball
In a large tumbler mix one-half applejack, one-half Port wine and the juice of half an orange. Add ice and seltzer water. Ginger ale may be used if preferred.
Brandy Port Nog
Place in a shaker one part brandy, one part Port wine, one raw egg, one teaspoonful of powdered sugar. Fill the shaker with ice, shake thoroughly in order to break up the egg, then strain into a large cocktail glass. Grate a little nutmeg on top before serving.
Jamaica Bitters
Mix in a large glass a large teaspoonful of powdered sugar dissolved in a little seltzer water, three dashes of lemon juice and a wine-glass of Jamaica rum. Fill the glass with shaved ice, shake up and strain into a claret glass. Ornament with orange and berries in season.
