{"1": {"fulltext": "", "height": "3402", "width": "2201", "jp2-path": "20thcenturyguide00malo_0001.jp2"}, "2": {"fulltext": "4: r^\\nL BRARY^F CONGRESS.\\nChap...L:: Copjr?i|hUfo\\nr Shelf. Ji ijS\\nUNITED STATES OF AMERICA.\\nI", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0002.jp2"}, "3": {"fulltext": "i^js^.\\ni- W}\\nkh ^:A\\nMi J", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0003.jp2"}, "4": {"fulltext": "", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0004.jp2"}, "5": {"fulltext": "The\\n20th Century Guide\\nFor mixing Fancy Drinks\\nAs Follows:\\nAmerica,\\nApple Blossoms,\\nBell Ringer Cocktail,\\nBell Ringer Sour,\\nBell Ringer Punch,\\nBaron Steuben Royal Punch,\\nChimes,\\nCompanion,\\nCollege Punch,\\nChristmas Punch,\\nChicago Cooler,\\nCelery 5our,\\nQrape Wine Punch,\\nGood Night,\\nQolden Thoughts,\\nHappy Moments,\\nIrish Porridge,\\nLemon Ice,\\nLily,\\nLadies Delight,\\nMagnolia,\\nNew Year Punch,\\nProfessor,\\nPenn R. R. Sour,\\nPeach Blossoms,\\nRose Bud,\\nRomance,\\nRob Roy Cocktail,\\nRestorative,\\nSunrise.\\nSunset,\\nShamrock,\\nScotch Gruel,\\nThanksgiving Punch,\\nThistle,\\nTwilight Punch,\\nTulip,\\n2oth Century Punch,\\nViolets,\\nWedding Punch,\\nIncluding all the\\nSTANDARD\\nMIXTURES.\\nCopyright 1900 by\\nJAMES C. MALONEY,\\n210-212 e. Madison Street,\\nChicago.\\nPrice, $1.00", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0005.jp2"}, "6": {"fulltext": "rWO COPIES RECElVKi\\nLibrary of doisgeas^\\niiiflaa of till\\nAPR 9 1900\\nUeglstar of Cop^rSgbt%\\nT ^tl\\nEntered according to Act of Congress in the year iqoo\\nBy JAMES C. MALONEY,\\nIn the office of the Librarian of Congress\\nat Washington, D. C.\\nSECOND COPY,\\n5 4-\u00c2\u00ab^\u00c2\u00abg,\\n=b o a", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0006.jp2"}, "7": {"fulltext": "iivi3E x:\\nAmerica 5\\nAbercotine and Brandy 5\\nAbercotine and Jamaica Rum.. 5\\nAbercotine, Claret and Crenie\\nde Violets 6\\nApplejacli Fix 6\\nApple Blossom 6\\nAbsinthe Cocktail 6\\nAbsinthe, Swiss S 7\\nAbsinthe Frappe 7\\nApple Blossom Pmich 7\\nAbsinthe Dripped 8\\nApplejack Cocktail 8\\nApplejack Sour 8\\nAmerican Pousse Cafe 9\\nApple Toddy (Hot) 9\\nBeef Tea 9\\nBishop 9\\nBlue Blazer 10\\nBrandy and Ginger Ale 10\\nBrandy and Soda 10\\nBranda Crusta 11\\nBrindy Burned 11\\nBrandy Cocktail 11\\nBrandy Flip 12\\nBrandy Fi^-.z 12\\nBottle of Cocktail 12\\nBowl of Egg Nogrs for -i Party. .13\\nBlack thorne Sour 1\\nBrandy Sangaree 1.3\\nBrandy Julep 14\\nBrandy Punch 14\\nBrandy Sling (Hot) 14\\nBrandy Smash 14\\nBrandy Sour 15\\nBrandy Straight 1.5\\nBrandy Toddy 15\\nBrandy Bell-Kinger 15\\nBell-Ringer Cocktail 16\\nBell-Riuger Sour 1(5\\nBenedictine 16\\nBell-Ringer Punch 17\\nBaron Steuben Royal Punch ..17\\nBaron Steuben Royal Punch\\nTQuart Mixture) 17\\nCatawba Cobbler 18\\nChimes IS\\nCompanion 18\\nChampagne Cobbler 19\\nChampagne Cup 19\\nChicago Cooler 19\\nCelery Sour\\nChristmas Punch 20\\nCollege Punch 21\\nTwentieth Century Inuich 21\\nChampagne Julep 21\\nChampagne Punch 22\\nChampagne Sour 22\\nChampagne Velvet 22\\nCider Egg Nogg 22\\nClaret Cobbler 2?.\\nClaret Cup for a Partv 23\\nClaret Cup 2^?\\nClaret Punch 24\\nChampagne Frappo 24\\nChampagne Cocktail 24\\nContinental Sour 24\\nCordial Lemonade 24\\nCoffee Cocktail 25\\nCreme de Menthe 25\\nCuracoa Punch 25\\nChocolate Punch 25\\nCollins 26\\nCompanion Punch 26\\nDream 26\\nEgg Lemonade 27\\nEgg Nogg 27\\nGood Night 27\\nGrape Wine Punch 27\\nGolden Thoughts 27\\nGins, Miscellaneous 28-30\\nGolden Fizz 30\\nHappy Moments 30\\nHock Cobbler 30\\nHigh Ball 31\\nHot Irish Whisky Punch 31\\nHot Scotch Whisky Punch 31\\nHorse s Neck 31\\nHot Lemonade 32\\nHot Spiced Rum 32\\nIrish Porridge 32\\nLemon Ice 32\\nLemonade 33\\nLadies Delight 33\\nLemonade Punch 3;\\nLily .4\\nManhattan Cocktail .34\\nManhattan Bell-Ringer 34\\nMagnolia 35\\nMartinez Bell-Ringer 35\\nMartinez Cocktail 35\\nMilk Punch 35\\nMint Julep 36\\nNew Year Punch .36\\nOyster Cocktail 37\\nOld-Fashioned Cocktail 37\\nOld-Fashioned Toddv 37\\nPort Wine Flip 3S\\nPort Wine Sangaree .38\\nPenn. R. R. Sour .3S\\nPeach Blossom 38\\nProfessor 39\\nPeach Blossom Punch 39\\nRose Bud 40\\nRock and Rye 40\\nRoman Punch 40\\nRob Roy Cocktail 40\\nRestorative 41\\nRestringent 41\\nRomance 41\\nRhine Wine Cobbler 42\\nRickey 42\\nRum Punch 42\\nSelzer Lemonade 42\\nSauterine Cobbler 42\\nSherry Cocktail 42\\nScotch Gruel 43\\nShamrock 43\\nSherrys, Miscellaneous 43-45\\nSilver Fizz 45\\nSoda Cocktail 45\\nSoda Nectar 45\\nSoda Lemonade 46\\nSunrise Punch 46\\nSunset Punch 46\\nTulip Punch 47\\nTulip 47\\nThistle 47\\nThe Col. Taylor Manhattan\\nBell-Ringer 48\\nThanksgiving Punch 4S\\nTrilby Cocktail 49\\nTom and Jerry 49\\nTwilight Punch 50\\nUnfermented Grape Juice\\nPunch 50\\nViolets 50\\nVermouth Cocktail 51\\nVelvet 51\\nWhiskies, Miscellaneous 51-54\\nWine Lemonade 52\\nMiscellaneous 54-.58", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0007.jp2"}, "8": {"fulltext": "PREFACE.\\nHAVING been a dispenser of liquors\\nfor many years, and originated\\nmany fancy drinks, which have become\\nexceedingly popular and are now exten-\\nsively used, I take pleasure in introducing\\nthe 20th Century Guide, which should\\nbecome a household companion and an\\nindispensable adjunct to the well-stocked\\nSideboards, Clubs, Buffets, etc., as it will\\nbe simple in directions so that the lady\\nof the house or the butler will readily\\nunderstand how to prepare and mix any\\none of the many mixtures I publish.\\nJames C. Maloney.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0008.jp2"}, "9": {"fulltext": "Twentieth Century Guide\\nHOW TO MIX FANCY DRINKS.\\nAMERICA.\\nP ill mixing glass two-thirds full of tine ice.\\n2 teaspoonfuls pineapple syrup.\\nI teaspoonful syrup.\\nI teaspoonful lemon juice.\\nI wine glass apple brandy.\\nStir will and strain into a claret glass with fruit.\\nThen fill it very near full with seltzer, pour in a\\nlittle Eagle Creme De Violette (just enough so it\\nwill show a distinct blue in bottom of the glass) and\\nfloat a little claret on top, showing the colors of\\nAmerica red, white and blue and serve.\\nABERCOTINE AND BRANDY.\\n20 ounces brandy (Hennessey s or California).\\n12 ounces Creme D Apricot.\\nPut the above mixture into a full quart bottle.\\nYou will find it a fine flavoring extract to be used\\nin different drinks. Always shake the bottle before\\nusing. One or two teaspoonfuls (or flavor to\\ntaste).\\nABERCOTINE AND JAMAICA RUM.\\n20 ounces Jamaica rum.\\n12 ounces Creme D Apricot.\\nPut the above mixture into a full quart bottle.\\nYou will find it a fine flavoring extract, to be used\\nin different drinks. Always shake the bottle before\\nusing. One or 2 teaspoonfuls (or flavor to taste).", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0009.jp2"}, "10": {"fulltext": "6 riVENTIETH CENTURY GUIDE.\\nABERCOTINE, CLABET AND CHEME DE VIOLETS.\\n20 ounces of claret wine.\\n4 ounces Eagle Creme D Apricot.\\n8 ounces Eagle Creme De Violets.\\nPut the above mixture into a full quart bottle. You\\nwill find it a fine flavoring extract, to be used in dif-\\nferent drinks. Always shake the bottle before\\nusing. One tablespoonful (or flavor to taste).\\nAPPLEJACK FIX.\\nIs prepared the same as Brandy Fix, using Apple\\nJack instead.\\nAPPLE BLOSSOM.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonsful pineapple syrup.\\nI teaspoonful syrup or sugar.\\nI teaspoonful lemon juice.\\nI wine glass Tokay wine (or Sweet Catawba).\\n1-3 wine glass apple brandy.\\nI teaspoonful Eagle Creme D Apricot.\\nStir Avell, then strain into a claret glass with fruit\\ndash w^ith seltzer water and serve.\\nABSINTHE COCKTAIL.\\nFill mixing glass two-thirds full fine ice.\\nI piece of lemon peel.\\n1 teaspoonful of syrup.\\n2 dashes Paychand s bitters.\\nwine glass of Eagle absinthe.\\nwine glass of water.\\nStir well and strain into a cocktail glass, dash with\\nseltzer and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0010.jp2"}, "11": {"fulltext": "IIOIV TO MIX FANCY DRINKS. 7\\nABSINTHE SWISS S.\\nFill mixing glass with fine ice.\\ny2 wine glass Orgeat syrup (or Anisette).\\n2-3 wine glass Eagle absinthe.\\nI wine glass water.\\nThe white of one tgg.\\nShake the ingredients thoroughly with shaker, then\\nstrain into a glass that has been cooled (a six-\\nounce glass), give it a dash of seltzer and squeeze\\na piece of lemon peel over it and serve.\\nThis is a great nerve quieter.\\nABSINTHE FRAPPEE.\\nFill mixing glass full fine ice.\\nI teaspoonful syrup.\\nI pony Eagle absinthe.\\nI wine glass water.\\nShake the ingredients until the outside of the\\nshaker has a frosty appearance, strain into a glass\\n(six-ounce glass) that has been cooled, give it a\\ndash of seltzer and serve.\\nAPPLE BLOSSOM PUNCH.\\n(1^4 -gallon Mixture.)\\nPut in a punch bowl (with a piece of ice)\\n10 ounces lemon juice.\\n10 ounces syrup or sugar.\\n4 ounces pineapple syrup or orange juice.\\n8 ounces abricotine (Eagle Creme D Apricot).\\n3 quarts Tokay wine or Sweet Catawba.\\nI quart apple brandy.\\nStir the above ingredients thoroughly and serve in\\nfancy stem glasses with fruit.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0011.jp2"}, "12": {"fulltext": "8 Tll EXTIETH CENTURY GUIDE.\\nABSINTHE DRIPPED.\\nTake a six-ounce glass and put\\nI pony Eagle absinthe in it.\\nFill the bowl of your absinthe glass (which has a\\nhole in the center) with fine ice, and the balance\\nwith water. Let the contents drip into the glass\\ncontaining the absinthe until the color shows a\\nsufficiency. Give it a dash of seltzer and serve.\\nAliE SANGAREE.\\nFill up ale glass with ale.\\nI teaspoonful powdered sugar.\\nStir gently, grate a little nutmeg on top and serve.\\nAPPLEJACK COCKTAIL.\\nFill mixing glass two-thirds full fine ice.\\nI piece of lemon peel.\\nI teaspoonful syrup.\\nI teaspoonful pineapple syrup.\\nI or 2 dashes orange bitters.\\nI or 2 dashes Peychaud s bitters.\\nI wine glass applejack.\\nStir well, strain into a cocktail glass, dash with\\nseltzer and serve.\\nAPPLEJACK SOUR.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful syrup.\\n2 teaspoonfuls pineapple syrup.\\nI teaspoonful lemon juice.\\nI wine glass applejack.\\nStir well, strain into a sour glass, dash with\\nseltzer, dress with fruit and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0012.jp2"}, "13": {"fulltext": "HOll TO MIX FAXCY DRIXKS. 9\\nAMERICAN POUSSE CAFE.\\n\\\\Sse a pousse cafe glass.\\nMaraschino (Eagle Maraschino).\\nCuracoa (Eagle Curacoa).\\nj4 Chartreuse (Eagle La Grande Liqueur).\\n14 brandy.\\nKeep the colors separate ond serve.\\nAPPLE TODDY (HOT).\\nI or 2 lumps of loaf sugar in a hot water glass.\\nFill glass\\n2-3 full of hot water.\\nI wine glass applejack.\\nI piece lemon peel.\\nStir slowly and grate a little nutmeg on top; serve\\nvrith a spoon and a small glass of tine ice to cool\\ndrink with.\\nBEZr TEA.\\nL se a hot water glass.\\n^2 teaspoonful of the best beef extract.\\nFill the glass with hot water.\\nStir up well with a spoon, place pepper, salt and\\ncelery salt so as the customer can season to suit\\nhimself.\\nBISHOP.\\nFill mixing glass two-thirds full fine ice.\\nI tablespoonful sugar.\\n1 teaspoonful lemon juice.\\n2 teaspoonfuls pineapple syrup.\\ni ^2 wine glass Burgundy.\\nStir well, dress with fruit and a dash of Medford\\nrum ser\\\\ e with a straw.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0013.jp2"}, "14": {"fulltext": "10 TWENTIETH CENTURY GUIDE.\\nBLACK STRIPE.\\nTake a whisky glass, pour enough Jamaica rum\\nto cover bottom of glass. Then add\\nI tablespoonful New Orleans molasses.\\nHand bottle and glass to customer, allowing him\\nto help himself.\\nBLUE BLAZES,.\\ny2 tablespoonful sugar, dissolved in a little hot\\nwater.\\nI wine glass Scotch whisky.\\nSet the liquid on fire, and while blazing pour 3 or\\n4 times from one mug into another. This will give\\nthe appearance of a stream of liquid fire. Twist a\\npiece of lemon peel on top, with a httle grated nut-\\nmeg, and serve.\\nBBAISTDY AlTD GIKTGER ALE.\\nPut I or 2 pieces of ice in large punch glass.\\nI wine glass brandy.\\nI bottle ginger ale.\\nStir well and serve.\\nThe imported ginger ale gives the best satisfac-\\ntion.\\nBRANDY AND SODA.\\nPut I or 2 pieces of ice in a large punch glass.\\nI wine glass brandy.\\nI bottle plain soda.\\nStir well and serve.\\nThe imported club soda gives the best satisfac-\\ntion.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0014.jp2"}, "15": {"fulltext": "HOIV TO MIX FANCY DRINKS. 11\\nEBAjSTDA chusta.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful syrup.\\n2 dashes Peychaud s bitters.\\nI dash orange bitters.\\nI wine glass of brandy.\\n1 teaspoonful lemon juice.\\nStir the above mixture thoroughly, then peel the\\nrind from a lemon all in one piece, fit it into the\\nwine glass, covering the entire inside, run a slice\\nof lemon around the edge of the glass, dip it in\\npulverized sugar so that the sugar will adhere to\\nthe edge of the glass strain the mixture into this\\nprepared glass and serve.\\nBHANDY BURNED.\\nTake a saucer and put\\n2 lumps of loaf sugar.\\nI wine glass brandy.\\nI piece of lemon peel.\\nIgnite the brandy and let it burn out; then pour\\ntiie burned liquid into a whisky glass, grate a little\\nnutmeg on top and serve.\\nThis is often used as a purgative.\\nBilAXDY COCKTAIL.\\nFill a mixing glass two-thirds full fine ice.\\nI teaspoonful of syrup.\\nI piece of lemon peel.\\nI or 2 dashes Peychand bitters.\\nI or 2 dashes orange bitters.\\nI wine glass brandy.\\nStir well and strain into a cocktail glass and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0015.jp2"}, "16": {"fulltext": "12 TlVENriETH CENTURY GUIDE.\\nBBANDY FLIP.\\nFill mixing glass two-thirds full fine ice.\\ntablespoonful sugar.\\nI wine glass brandy.\\nShake thoroughly, strain into a large claret glass,\\ngive it a dash of seltzer, grate a little nutmeg on\\ntop and serve.\\nBRANDY FIZZ.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful fine sugar.\\nI teaspoonful lemon juice.\\nI wine glass brandy.\\nShake well, strain into a fizz glass, fill up with selt-\\nzer or carbonated water and drink while efferves-\\ncent.\\nBRANDY PONY.\\nSet before the customer a whisky glass and an-\\nother containing ice water. Fill a pony glass with\\nbest brandy and pour it into the empty glass and\\nserve.\\nBOTTLE OF COCKTAIL.\\nI quart of good old whisky (Old Crow).\\npony Peychand bitters.\\npony orange bitters.\\nI wine glass gum syrup (2 ozs.).\\nI wine glass good water (2 ozs.).\\nI teaspoonful lemon juice.\\nStir the above mixture thoroughly, then strain it\\ninto a bottle and cork, it, and you will have a fine\\nbottle of cocktail.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0016.jp2"}, "17": {"fulltext": "HOIV TO MIX FANCY DRINKS. 13\\nBOWL OF EGG NOGG FOR A PARTY.\\nFor a three-gallon bowl mix as follows\\n3 pounds of fine powdered white sugar.\\n24 fresh eggs (have the yolks separated) beat as\\nthin as water and add the yolks of the eggs into\\nthe sugar and dissolve by stirring well together.\\nThen pour in\\n3 quarts of good brandy.\\n1 quart Jamaica rum.\\n2 gallons of milk.\\nMix the ingredients thoroughly and stir continually\\nwhile pouring in the milk to prevent it from curd-\\nling, then beat the whites of the eggs to a stift froth\\n(also a quart of whipped cream) and float it on top.\\nThen fill a small punch glass (use a ladle), put some\\nof the egg froth on top, grate a little nutmeg over\\nit and serve.\\nBLACKTHORNE SOUR.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls lime juice or lemon.\\nI teaspoonful pineapple syrup.\\ny2 teaspoonful abricotine.\\nI wine glass Sloe gin.\\nStir well, strain into claret glass v/ith fruit, dash\\nwith seltzer and float a little claret on top and serve.\\nBRANDY SANGAREE.\\nTake an old-fashioned cocktail glass.\\n1 teaspoonful sugar.\\nwine glass water.\\n2 small pieces of ice.\\nI wine glass of brandy.\\nStir well and float a little claret wine on top and\\nserve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0017.jp2"}, "18": {"fulltext": "14 TWENTIETH CENTURY GUIDE.\\nBRANDY JULEP.\\nIs made the same as the Mint Julep.\\nBHANDY PUNCH.\\nFill mixing glass two-thirds full fine ice.\\n3^ tablespoonful sugar.\\nI teaspoonful lemon juice.\\nI teaspoonful pineapple syrup.\\nI wine glass of brandy.\\nAfter shaking the above ingredients fill the glass\\nwith ice and dress with fruits, dash a little old\\nJamaica rum on top and serve.\\nBRANDY SLING (HOT).\\nFill a hot water glass two-thirds full hot water.\\nI piece of lemon peel.\\nI piece of loaf sugar.\\nI wine glass brandy.\\nStir slowly, grate nutmeg on top, serve.\\nFor a cold Brandy Sling use a piece of ice and\\ncold water.\\nBRANDY SMASH.\\nTake an old-fashioned cocktail glass.\\nI teaspoonful sugar dissolved with seltzer.\\n3 or 4 sprigs of mint pressed slightly with mud-\\ndler.\\nThen fill the glass two-thirds full cracked ice.\\nI wine glass brandy.\\nStir well, dash it with seltzer and draw the leaves\\nof the mint upward; serve with a spoon in the\\nglass.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0018.jp2"}, "19": {"fulltext": "HOW TO MIX FANCY DRINKS. 15\\nBRANDY SOUR.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful syrup.\\nI teaspoonful pineapple syrup.\\nI teaspoonful lemon juice.\\nI wine glass brandy.\\nStir well, strain into claret glass with fruit, dash\\nwith seltzer and serve.\\nBRANDY STRAIGHT.\\nPut a piece of ice in a whisky glass and hand it,\\nwith the bottle of brandy, to your customer.\\nBRANDY TODDY.\\nPut in a whisky glass.\\nI teaspoonful sugar dissolved in a little water.\\nI piece of ice.\\nThen hand the bottle of brandy out and let the\\ncustomer help himself.\\nFor hot brandy toddy omit the ice and use hot\\nw^ater.\\nBRANDY BELL-RINGER.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful syrup.\\n2 teaspoonfuls pineapple syrup.\\nI or 2 dashes Peychaud s bitters.\\nI or 2 dashes orange bitters.\\nI wine glass brandy.\\n}i teaspoonful lemon juice.\\nWhile you are stirring this mixture put i teaspoon-\\nful Eagle Creme D Apricot into a cocktail glass,\\nthen rinse it so that the abercotine will be evenly\\ncoated all over inside of cocktail glass, then strain\\nand serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0019.jp2"}, "20": {"fulltext": "IG TWENTIETH CENTURY GUIDE.\\nBELL-RINGER COCKTAIL.\\nFill mixing glass two-thirds full fine ice.\\n}i teaspoonful of lemon juice.\\nI teaspoonful syrup.\\nI teaspoonful pineapple syrup.\\nI or 2 dashes Peychaud s bitters.\\nI or 2 dashes orange bitters.\\n1 wine glass whisky (Old Crow).\\nWhile you are stirring this mixture put i teaspoon-\\nful Eagle Creme D Apricot into a cocktail glass\\nand rinse it so that the abricotine will be evenly\\ncoated over inside of cocktail glass, then strain\\nand serve.\\nBELL-RINGER SOUR.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls pineapple syrup.\\n1 teaspoonful syrup.\\n2 teaspoonfuls lemon juice.\\nI wine glass whisky (Hermitage).\\nWhile you are stirring this mixture put i teaspoon-\\nful Eagle Creme D Apricot into sour glass and\\nrinse it so that the abricotine will be evenly coated\\nall over inside of sour glass, then strain into sour\\nglass with fruit, dash with seltzer and float a little\\nclaret on top and serve.\\nBENEDICTINE.\\nPlace a whisky glass on bar, bottom side up,\\nthen put a pony glass on top and fill it with bene-\\ndictine and serve.\\nAll liquors served in same style except pousse\\ncafe.", "height": "3210", "width": "1998", "jp2-path": "20thcenturyguide00malo_0020.jp2"}, "21": {"fulltext": "HOJV TO MIX FANCY DRINKS. 17\\nBELL-RINiCJER PUNCH.\\nFill mixing glass two-thirds full fine ice.\\ny2 tablespoonful sugar.\\n2 teaspoonfuls lemon juice.\\nI teaspoonful pineapple syrup.\\nI wine glass whisky (Hermitage).\\ny2 pony glass Jamaica rum and Eagle Creme\\nD Apricot.\\nShake well, strain into punch glass with fruit, fill\\nup with seltzer and float a little claret on top and\\nserve.\\nBARON STEUBEN ROYAL PUNCH.\\nPut in mixing glass\\nI piece of cut loaf sugar (or i teaspoonful syrup).\\nI teaspoonful lemon juice.\\nDissoWe sugar with muddler, fill up the glass\\ntwo-thirds full fine ice and add\\nI wine glass Tokay wine (or Sweet Catawba).\\ny2 wine glass Bourbon whisky (Old Steuben).\\nStir well and strain into a punch glass with one-half\\nof a peach and one teaspoonful of the peach juice,\\ndash with seltzer and add one-half teaspoonful\\nJamaica rum and serve.\\nBARON STEUBEN ROYAL PUNCH.\\n(i-quart Mixture.)\\n3 2 ounces lemon juice.\\n3% ounces sugar (or i6 pieces of cut loaf sugar).\\nI ounce Jamaica rum.\\n20 ounces Tokay wine (or Sweet Catawba).\\n12 ounces bourbon whisky (Old Steuben).\\nMix the above ingredients thoroughly and when\\nyou serve it put a half of a peach in each wine\\nglass, with I spoonful of the peach juice.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0021.jp2"}, "22": {"fulltext": "18 TWENTIETH CENTURY GUIDE.\\nCATAWBA COBBLER.\\nFill mixing glass full fine ice.\\ny2 tablespoonful sugar.\\n1 teaspoonful lemon juice.\\n2 wine glasses Catawba wine.\\nShake well, dress with fruits and dash with seltzer,\\npour a little claret on top, serve with a straw.\\nCHIMES.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful of syrup.\\n1 teaspoonful of pineapple syrup.\\nI teaspoonful of lemon juice.\\n1 wine glass of one-half sweet and one-half dry\\nCatawba.\\nStir the above ingredients thoroughly, strain into\\na claret glass with fruits, dash it with seltzer, then\\npour in a little Eagle Creme D Apricot, so it will\\ngo to the bottom of the glass, just enough to make\\na distinct red, then float a little claret on top and\\nserve.\\nCOMPANION.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls pineapple syrup.-\\nI teaspoonful syrup or sugar.\\nI teaspoonful lemon juice.\\nI wine glass Tokay wine (white) (or Sweet\\nCatawba).\\n1-3 wine glass claret wine.\\nI pony glass brandy and Eagle Creme D Apricot\\n(equal parts).\\nStir well, strain into claret glass with fruit, dash\\nwith seltzer and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0022.jp2"}, "23": {"fulltext": "HOW TO MIX FANCY DRINKS. 19\\nCHAMPAGZyTE COBBLER.\\nFill mixing glass one-third full cracked ice.\\nI teaspoonful sugar.\\nI teaspoonful lemon juice.\\nI piece of pineapple and fill up with wine.\\nStir gently and dress with fruits and serve.\\nNever use the shaker to champagne beverages.\\nCHAMP AG2TE CUP.\\n(3-Gallon Mixture.)\\nPut in a large punch bowl\\niy2 can pineapple.\\n2-3 dozen oranges, sliced.\\n1-3 dozen lemons, sliced.\\nI quart Curacoa.\\n1 pint Chartreuse (Yellow Eagle La Grande\\nLiqueur).\\nI pint Abricotine (Eagle Creme D Apricot).\\nI quart of cognac brandy.\\n1 quart of Tokay vrine (or Sweet Catawba).\\nStir up well and let it stand for ten hours, then\\nstrain it into another bowl and add\\n2 quart bottles of Apollinaris.\\n6 quart bottles champagne.\\nPlace a piece of ice in punch bowl and decorate the\\nice with fruits and serve.\\nI dont think you will need any sugar in this\\nmixture.\\nCHICAGO COOLER.\\nTake a large punch glass with a piece of ice in it.\\nI teaspoonful lemon juice.\\nI bottle ginger ale (imported).\\nFloat a little claret on top and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0023.jp2"}, "24": {"fulltext": "20 TWENTIETH CENTURY GUIDE.\\nCELERY SOUR.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful syrup.\\n2 teaspoonfuls pineapple syrup.\\nI teaspoonful lemon juice.\\ntablespoonful celery bitters.\\n1 wine glass whisky (Old Crow).\\nStir well, strain into a claret glass with fruit, dash\\nwith seltzer, top off with a little claret and serve.\\nCHRISTMAS PUNCH.\\n(21-Gallon Mixture.)\\n8 cans pineapple.\\n6 dozen oranges, cut in slices.\\n3 dozen lemons, cut in sHces.\\n5 quarts Eagle Curacao.\\n3 quarts Chartreuse Yellow (Eagle La Grande\\nLiqueur).\\n2 quarts Eagle Creme D Apricot.\\n3 gallons brandy (Hennessey s or California).\\n3 gallons Tokay wine (white domestic).\\nPut the above ingredients in a vessel in a cool\\nplace, let it stand for 12 hours, then filter or strain\\nit into another vessel and add\\n4 gallons Apollinaris or good carbonated water.\\n36 quarts champagne.\\nThen take a large punch bowl and put a nice large\\npiece of ice in it, decorate the ice with fruits and\\nfill up the bowl from vessel. Keep the vessel in a\\ncool place, but don t put ice in it serve in cham-\\npagne glasses. I have made this punch the past\\nthree years for the Steuben County Wine Company\\nof Chicago, which they have served in their buffet\\nthe dav before Christmas of each vear.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0024.jp2"}, "25": {"fulltext": "HOW TO MIX FANCY DRINKS. 2\\\\\\nCOLLEGE PUNCH.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls pineapple syrup.\\nI teaspoonful syrup or sugar.\\nI teaspoonful lemon juice.\\nI wine glass of one-half sweet and one-half dry\\nCatawba.\\nwine glass of claret.\\nI pony Eagle Creme De Violette and Creme\\nD Apricot (equal parts).\\nStir well, strain into a punch glass with fruit, dash\\nwith seltzer and serve.\\nTWENTIETH CENTURY PUNCH.\\n(2-Gallon Mixture.)\\nI can peaches.\\nI can pineapple.\\ndozen oranges, cut in slices.\\ny2 dozen lemons, cut in slices.\\ni^ gallons Tokay wine (or Sweet Catawba).\\nI quart brandy.\\n4 ounces Jamaica rum.\\n4 ounces abricotine (Eagle Creme D Apricot).\\nPut the above ingredients in a bowd and let it stand\\nfor about lo hours in a cool place, then filter it into\\na punch bowl with a nice piece of ice and dress the\\ntop of ice with fruit and serve.\\nCHAMPAGNE JULEP.\\nFill mixing glass one-third full cracked ice.\\n1 lump of white sugar.\\n2 sprigs mint.\\nPour the wine into the glass slowly, stir gently,\\ndress with fruits, dash of brandy on top and serve\\nwith a straw.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0025.jp2"}, "26": {"fulltext": "22 TWENTIETH CENTURY GUIDE.\\nCHAMPAGNE PUNCH.\\nPut in punch bowl i piece of ice.\\nI quart bottle champagne.\\nI pint bottle ApolHnaris.\\n4 pieces of cut loaf sugar.\\nI orange sliced.\\nI lemon sliced.\\n6 or 8 slices of pineapple.\\nI wine glass pineapple syrup.\\nI wine glass abricotine (Eagle Creme D Apricot).\\nStir gently and serve in champagne glasses.\\nCHAMPAGNE SOUR.\\nFill mixing glass one-third full cracked ice.\\nI teaspoonful sugar.\\nI teaspoonful lemon juice.\\nFill up with wine, stir gently, dress with fruits, dash\\nof brandy on top and serve with a straw.\\nCHAMPAGNE VELVET.\\nFor this drink a bottle of champagne and a bottle\\nof porter must be used. Fill the goblet one-half\\nfull with porter, the balance with champagne. Stir\\nwith a spoon slowly and serve.\\nCIDER EGG NOGG.\\nFill mixing glass one-half full cracked ice.\\nI teaspoonful sugar.\\nI fresh tgg.\\nFill the glass with cider.\\nShake well and strain into a lemonade glass, grate\\na little nutmeg on top and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0026.jp2"}, "27": {"fulltext": "HOIV ro MIX FANCY DRINKS. 23\\nCLARET COBBLER.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful sugar.\\n3 or 4 pieces of lemon peel.\\n2 wine glasses claret.\\nStir gently, dress with fruits and serve with a straw.\\nCLARET CUP FOR A PARTY.\\n(i ^-Gallon Mixture.)\\nPut in a punch bowl\\n1 can pineapple.\\n4 oranges sHced.\\n2 lemons sliced.\\n2 wine glasses Curacao Red (Eagle Curacao).\\n2 wine glasses abricotine (Eagle Creme D Apri-\\ncot).\\nI quart bottle Apollinaris.\\n3 quart bottles claret.\\nLet this mixture stand 3 or 4 hours, then filter it\\ninto another bowl, with a large piece of ice, then\\nadd 2 quart bottles champagne or any other spark-\\nling wine, decorate the ice with fruits and serve in\\nchampagne glasses.\\nCLARET CUP.\\nFill glass pitcher one-half full cracked ice.\\n6 or 8 pieces loaf sugar.\\nI lemon sliced.\\nI orange sHced.\\nI wine glass Eagle Creme D Apricot and\\nCuracao.\\nI bottle claret.\\nI bottle soda.\\nMix the ingredients thoroughly, adding the thin\\nrind of cucumber, dress top with fruit and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0027.jp2"}, "28": {"fulltext": "24 TWENTIETH CENTURY GUIDE.\\nCLARET PUNCH.\\nFill mixing glass two-thirds full fine ice.\\nI tablespoonful sugar.\\nI teaspoonful lemon juice.\\n1 wine glass water.\\n2 wine glasses claret.\\nShake well, dress with fruits, dash with seltzer and\\nserve with a straw.\\nCHAMPAGNE FRAPPE.\\nPlace the bottle in the champagne cooler, fill\\nwith fine ice and salt, whirl the bottle until the\\nwine becomes almost frozen.\\nCHAMPAGNE COCKTAIL.\\nPut one piece of cut loaf sugar in a champagne\\ngoblet with\\n2 or 3 dashes of Angostura bitters on sugar.\\n1 piece of lemon peel.\\n2 or 3 pieces of cracked ice.\\nFill glass with champagne, stir gently and serve.\\nCONTINENTAL SOUR.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful sugar.\\n2 teaspoonfuls lemon juice.\\nI wine glass whisky (Blue Grass).\\nStir well, strain into a sour glass with fruit, float a\\nlittle claret on top and serve.\\nCORDIAL LEMONADE.\\nMake a plain lemonade, ornament with fruits and\\npour in slowly one-half pony of any cordial the cus-\\ntomer may desire.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0028.jp2"}, "29": {"fulltext": "HO IV TO MIX FANCY DRINKS. 25\\nCOITEE COCKTAIL.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful sugar.\\nI fresh egg.\\nI wine glass port wine.\\nI pony best brandy.\\nShake thoroughly and strain into a medium-sized\\ngoblet, grate a little nutmeg on top and serve.\\nCREME DE MENTHE.\\nFill sherry glass with fine ice, pour in Creme de\\nMenthe until glass is full serve with i straw cut in\\n2 pieces (Eagle Creme De Menthe).\\nCUBACOA PUNCH.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful sugar.\\nI teaspoonful lemon juice.\\nI teaspoonful pineapple syrup.\\nI pony brandy.\\nI pony Eagle Curacao (Red).\\nStir well, dress with fruits, dash with Jamaica rum\\nand serve with a straw.\\nCHOCOLATE PUNCH.\\nFill mixing glass two-thirds full fine ice.\\nYz tablespoonful sugar.\\niy2 wine glass port wine.\\nI pony glass Curacoa.\\nYi wine glass cream (or milk).\\nShake thoroughly, strain into a punch glass and\\ngrate a little nutmeg on top and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0029.jp2"}, "30": {"fulltext": "26 TWENTIETH CENTURY GUIDE.\\nCOLLINS.\\nX Fill mixing glass two-thirds full fine ice.\\nJuice of one-half lemon.\\nI teaspoonful sugar.\\nI wine glass of gin.\\nShake well, strain into a milk punch glass and pour\\nin I bottle imported club soda, stir gently and serve.\\nCOMPANION PUNCH.\\n(134-Gallon Mixture.)\\nPut in a punch bowl (with a piece of ice)\\n10 ounces lemon juice.\\n10 ounces syrup or sugar.\\n4 ounces peach juice or orange juice.\\n4 ounces abricotine (Eagle Creme D Apricot).\\n^2 pint brandy.\\n3 quarts one-half Dry and one-half Sweet Ca-\\ntawba.\\nI quart claret wine.\\nStir the above ingredients thoroughly and serve in\\npunch glasses with fruit.\\nDREAM.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful sugar.\\n2 teaspoonfuls lemon juice.\\nWhite of one egg.\\n1 wine glass Tom gin.\\n2 wine glasses cream.\\nShake well, strain into thin lemonade glass and put\\njust the coloring of Creme de Menthe on top and\\nserve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0030.jp2"}, "31": {"fulltext": "HOIV ro MIX FANCY DRINKS. 27\\nEGG LEMONADE.\\nFill mixing glass two-thirds full fine ice.\\nI tablespoonful powdered sugar.\\nJuice of one lemon.\\nI fresh egg.\\nFill up the glass with water, shake thoroughly,\\nstrain into a thin lemonade glass and serve.\\nEGG NOGG.\\nFill mixing glass two-thirds full fine ice.\\ny2 tablespoonful powdered sugar.\\n1 fresh egg.\\n}i wine glass of brandy.\\nwine glass of Jamaica rum.\\nFill up the glass with milk and shake the ingre-\\ndients thoroughly, then strain into a large punch\\nglass and grate a little nutmeg on top and serve.\\nGOOD NIGHT.\\nFill a sherry glass one-half full fine ice.\\npony Eagle Creme De Violette.\\npony benedictine.\\nThen fill up the glass with ginger ale, stir gently,\\nand serve with a straw.\\nGHAPE WINE PUNCH.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls pineapple syrup.\\n1 teaspoonful Marischino syrup.\\nJuice of one lemon.\\n2 wine glasses unfermented grape juice.\\nStir well, strain into punch glass with fruit and fill\\nup with seltzer and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0031.jp2"}, "32": {"fulltext": "28 TWENTIETH CENTURY GUIDE.\\nGOLDEN THOUGHTS.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful of sugar.\\n2 teaspoonfuls lemon juice.\\npony Yellow Chartreuse,\\ni^ pony white Tokay wine.\\nYolk of one ^gg.\\nShake thoroughly and strain into a fancy stem\\nglass, dash with seltzer water, grate a little nutmeg\\non top and serve.\\nGllSr CHUSTA.\\nIs made the same as Brandy Crusta, using gin\\ninstead of brandy.\\nQTN FIZZ.\\nFill mixing glass two-thirds full fine ice.\\nYz tablespoonful of powdered sugar.\\n2 teaspoonfuls lemon juice.\\nI wine glass of gin.\\nShake well and strain into a thin lemonade glass\\nand fill up the glass with seltzer, or any kind of\\nwater the customer may desire, and serve.\\nGIN SMASH.\\nPut into an old-fashioned cocktail glass\\nI teaspoonful of powdered sugar.\\nI dash of seltzer.\\n4 or 5 sprigs of mint.\\nMash the mint slightly with muddler and fill up the\\nglass with cracked ice, add one wine glass of gin,\\nstir gently, bringing the leaves of the mint up-\\nward; serve with a spoon in the glass.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0032.jp2"}, "33": {"fulltext": "HO IV TO MIX FANCY DRINKS. 29\\nGIN COCKTAIL.\\nFill mixing- glass two-thirds full fine ice.\\nI piece of lemon peel.\\n1 teaspoonful of syrup.\\n2 clashes orange bitters.\\nI dash Peychand s bitters.\\nI wine glass of gin.\\nStir and strain in cooled cocktail glass, with fruit\\nif desired.\\nGIN BELL-BINGER.\\nThe same as the Gin Cocktail, only before strain-\\ning put one-half teaspoonful of abricotine in the\\ncocktail glass, rinse it around so it will give the\\nglass a red appearance, then after straining the\\nmixture into it rub a piece of fresh cut lemon\\naround edge of glass and add one-half teaspoonful\\nof lemon juice and serve.\\nGIN SOUR.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful syrup.\\n2 teaspoonfuls lemon juice.\\nI wine glass gin.\\nStir well, strain into sour glass with fruit, dash with\\nseltzer and serve.\\nGIN PUNCH.\\nFill mixing glass two-thirds full fine ice.\\ntablespoonful sugar.\\nI tablespoonful lemon juice.\\nI wine glass gin.\\nShake well, fill up the glass with seltzer, dress with\\nfruits and serve with a straw.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0033.jp2"}, "34": {"fulltext": "30 TWENTIETH CENTURY GUIDE.\\nGIN- SANGAREE.\\nSame as Brandy Sangaree, substituting gin in-\\nstead of brandy.\\nGOLDEN FIZZ.\\nFill mixing glass two-thirds full fine ice.\\nI egg (yolk only).\\ntablespoonful sugar.\\nJuice of one-half lemon.\\nI wine glass of gin or whisky.\\nShake well in a shaker and strain into a fizz glass,\\nfill up with seltzer and drink while efifervescent.\\nHAPPY MOMENTS.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful of powdered sugar.\\n2 teaspoonfuls lemon juice.\\ny2 pony benedictine.\\ni^ pony Sweet Catawba wine.\\nWhite of one tgg.\\nShake the above ingredients thoroughly and strain\\ninto a fancy stem glass, dash with seltzer water,\\ngrate a little nutmeg on top and serve.\\nHALF AND HALF.\\nUse ale or beer glass.\\ny2 glass ale, fill balance with porter, or\\n3^ glass beer, fill balance vvith ale or porter.\\nIt is always best to ask the customer how he\\ndesires it.\\nHOCK COBELEH.\\nThis drink is made the same way as the Catawba\\nCobbler, using Hock wine instead of Catawba.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0034.jp2"}, "35": {"fulltext": "HOJV TO MIX FANCY DRINKS. 31\\nHIGH BALL.\\nPut in a high ball glass one piece of ice, then\\nplace the bottle of Hquor to the customer, allow-\\ning him to help himself after pouring in the liquor\\nfill up the glass with seltzer or any water the cus-\\ntomer may desire.\\nThis is sometimes called a Bradley Martin.\\nHOT IKISH WHISKY PUNCH.\\nTake a hot water punch glass and rinse it in hot\\nwater, then put in\\n2 pieces of cut loaf sugar.\\n1 piece lemon peel.\\n2 wine glasses of boiling water.\\nDissolve the sugar well, then pour in\\nI wine glass Bushmill s Irish whisky.\\nStir gently, with a little nutmeg on top, serve with\\na spoon and a small glass of fine ice.\\nHOT SCOTCH WHISKY PUNCH.\\nSame as Hot Irish Whisky Punch, using O. V. H.\\nScotch whisky instead.\\nHOESE S NECK.\\nCut the whole of a lemon peel in a long string,\\nplace into a large thin glass, with a piece of ice cut\\nabout the length of the glass hold one end of peel\\nand pour in\\nI bottle of imported ginger ale.\\nFlavor with any kind of rum the customer desires\\nand serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0035.jp2"}, "36": {"fulltext": "32 TWENTIETH CENTURY GUIDE.\\nHOT LEMONADE.\\nTake a thin lemonade glass and rinse it in hot\\nwater to prevent the glass from cracking, then add\\n1 tablespoonful of powdered sugar.\\nJuice of one lemon, and fill the glass up with\\nboiling water.\\nStir gently and serve with a spoon and a small glass\\nof fine ice.\\nHOT SPICED RUM.\\nTake a hot water glass and rinse it in hot water,\\nthen put in\\n2 pieces of cut loaf sugar.\\n1 piece lemon peel.\\nj4 teaspoonful of ground nutmeg and cinnamon.\\nji teaspoonful of butter.\\n2 wine glasses of boiling water.\\nStir well and add one wine glass Jamaica rum\\nserve with a spoon and small glass fine ice.\\nIRISH PORRIDGE.\\nPut a piece of ice in an old-fashioned cocktail\\nglass, then add\\nI teaspoonful sugar.\\nI wine glass Bushmill s Irish whisky.\\nThen fill the glass up with cream and stir while you\\nare pouring in the cream, so as to keep it from\\ncurdling, grate a little cinnamon on top and serve\\nwith a spoon.\\nLEMON ICE.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful of powdered sugar.\\n2 teaspoonfuls lemon juice.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0036.jp2"}, "37": {"fulltext": "HOIV TO MIX FANCY DRINKS. 33\\ny2 pony Maraschino.\\nI pony Tokay wine (white).\\nWhite of one egg.\\nShake the above ingredients thoroughly and strain\\ninto a fancy stem glass, dash with seltzer water,\\ngrate a little nutmeg on top and serve.\\nLEMOIsTADE.\\nFill mixing glass two-thirds full fine ice.\\n1 tablespoonful sugar.\\nJuice of one lemon.\\nFill up glass with water, shake well, dress with\\nfruits and serve with a straw, or strain into a thin\\nlemonade glass with fruit.\\nLADIES DELIGHT.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls pineapple syrup.\\n2 teaspoonfuls peach juice or orange juice.\\n2 teaspoonfuls lemon juice.\\n2 wine glasses of unfermented grape juice.\\nStir well, strain into thin lemonade glass with fruit\\nand fill up the balance of glass with ginger ale and\\nserve.\\nLEMONADE PUNCH.\\n(i-Gallon Mixture.)\\nPut in a punch bowl (with a piece of ice)\\nI pound of powdered sugar.\\nI can of pineapple.\\nThe juice of i6 lemons.\\n1-3 dozen oranges, cut in sHces.\\nI gallon of water.\\nStir the above ingredients thoroughly and serve in\\nlemonade glasses with fruit.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0037.jp2"}, "38": {"fulltext": "34 TWENTIETH CENTURY GUIDE.\\nLILY.\\nFill sherry glass one-half full fine ice, then add\\n1/2 pony of Eagle Creme de Menthe.\\npony of Eagle Creme de Violette.\\nStir the above ingredients thoroughly and float a\\nlittle milk or cream on top, grate a little nutmeg on\\ntop and serve with a straw.\\nMANHATTAN COCKTAIL.\\nFill mixing glass two-thirds full fine ice.\\nI piece lemon peel.\\nI teaspoonful syrup.\\nI or 2 dashes orange bitters.\\nI or 2 dashes Peychand s bitters.\\nYi wine glass Vermouth.\\ny2 wine glass whisky (Hermitage).\\nStir well and strain into cool cocktail glass and\\nserve.\\nMANHATTAN BELL-RINGER.\\nFill mixing glass two-thirds full fine ice.\\n3^2 teaspoonful lemon juice.\\n1 teaspoonful syrup.\\n2 dashes orange bitters.\\nI dash Peychand s bitters.\\nwine glass bourbon whisky (Old Crow).\\n3^ wine glass Vermouth.\\nWhile you are stirring the above mixture put one-\\nhalf teaspoonful of abricotine into a cocktail glass,\\nthen rinse it so that the abricotine will be evenly\\ncoated all over inside of the cocktail glass, then\\nstrain and rub a piece of fresh cut lemon around the\\nedge of the cocktail glass and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0038.jp2"}, "39": {"fulltext": "HOW TO MIX FANCY DRINKS. 35\\nMAGNOLIA.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful of powdered sugar.\\n2 teaspoonfuls of lemon juice.\\ny2 pony of Curacao.\\n11/2 pony Port wine.\\nWhite of one egg.\\nShake the above ingredients thoroughly and strain\\ninto a fancy stem glass, dash with seltzer water,\\ngrate a little nutmeg on top and serve.\\nMARTINEZ BELL-RINGER.\\nIs prepared the same as the Manhattan Bell-\\nRinger, using gin instead of whisky.\\nMARTINEZ COCKTAIL.\\nSame as Manhattan, only you substitute gin for\\nwhisky.\\nMILK AND SELZER.\\nFill the glass half full of seltzer and the balance\\nwith milk.\\nMILK PUNCH.\\nFill mixing glass one-half full fine ice.\\n3^2 tablespoonful sugar.\\nI wine glass brandy.\\nwine glass Jamaica rum.\\nFill the glass with milk, shake well, strain into thin\\nmilk punch glass and serve with a little nutmeg\\non top.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0039.jp2"}, "40": {"fulltext": "36 TWENTIETH CENTURY GUIDE.\\nMINT JULEP.\\nFill mixing glass two-thirds full fine ice.\\ny2 tablespoonful sugar.\\n3 or 4 sprigs mint.\\n1 wine glass brandy.\\nShake the above ingredients slightly, just enough\\nto extract the flavor of the mint, then fill up the\\nglass with ice, dress with fruits and 2 or 3 sprigs\\nof fresh mint with stems downward, leaves above,\\ngive 2 or 3 dashes of Jamaica rum on top and serve\\nwith a straw.\\nNEW YEAR PUNCH.\\nID-Gallon Mixture.)\\n5 pounds cut loaf sugar.\\n4 cans pineapple.\\n4 dozen oranges, cut in slices.\\n2 dozen lemons, cut in slices.\\n1 quart bottle abricotine (Eagle Creme D Apri-\\ncot).\\n7 gallons Catawba Cream (one-half Sweet and\\none-half Dry Catawba).\\n2 gallons claret wine.\\nI gallon brandy (Hennessey s or California).\\nPut the above ingredients together in a vessel the\\nday before you want to serve it; on the following\\nmorning filter or strain it into another vessel then\\ntake a large punch bowl and place a nice large piece\\nof ice in it and decorate the top of ice with fruits\\nand fill up the bowl from vessel keep the vessel\\ncontaining the punch in a cool place never put ice\\nin it.\\nI have made this punch for the past three years\\nfor the Steuben County Wine Company of Chi-\\ncago, which they serve on the day before New", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0040.jp2"}, "41": {"fulltext": "HOW TO MIX FANCY DRINKS. 37\\nYear of each year.\\nServe in champagne glasses.\\nOYSTER COCKTAIL.\\nPut in an old-fashioned cocktail glass\\ny^ dozen Blue Point oysters (cold).\\n2 teaspoonfuls lemon juice.\\n1 teaspoonful pepper sauce.\\n2 dashes Tabasco sauce.\\nI teaspoonful of wine vinegar.\\nA little salt; also red and white pepper.\\nStir gently and add 2 or 3 dashes of good brandy\\nserve with a spoon in the glass.\\nOLD-FASHIONED COCKTAIL.\\nPut one piece of cut loaf sugar in an old-fash-\\nioned cocktail glass, with a dash of seltzer water\\ndissolve the sugar thoroughly, then put in\\nA good-sized piece of ice.\\n1 dash of orange bitters.\\n2 dashes of Peychaud s bitters.\\nI piece of lemon peel.\\nI wine glass of whisky (Old Crow).\\nStir gently and serve with a spoon in glass.\\nOLD-FASHIONED TODDY.\\nPut one teaspoonful of powdered sugar in an\\nold-fashioned cocktail glass, with a dash of seltzer\\nwater; dissolve the sugar thoroughly, then fill the\\nglass two-thirds full of cracked ice and\\nI wine glass of whisky (Hermitage).\\nStir gently and serve with a spoon in glass.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0041.jp2"}, "42": {"fulltext": "38 TWENTIETH CENTURY GUIDE.\\nPORT WINE FLIP.\\nFill mixing glass two-thirds full fine ice.\\ny2 tablespoonful powdered sugar.\\nI wine glass port wine.\\nI fresh ^gg.\\nShake up thoroughly and strain into a fancy stem\\nglass, serve with a little nutmeg on top and a dash\\nof seltzer.\\nPORTER SANGAREE.\\nThe same as Ale Sangaree, using porter instead.\\nPORT WIKTE SANGAREE.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful sugar.\\nI piece lemon peel.\\nI wine glass port wine.\\nShake well, strain into a small punch glass with\\nfruit, dash with seltzer, serve with nutmeg on top.\\nPENN. R. R. SOUR.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful syrup.\\n2 teaspoonfuls lemon juice.\\n2-3 wine glass whisky (Old Crow).\\n1-3 wine glass Italian Vermouth.\\nStir well and strain into sour glass with fruit, dash\\nof Jamaica rum and abricotine and serve.\\nPEACH BLOSSOM.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls pineapple syrup.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0042.jp2"}, "43": {"fulltext": "HOW TO MIX FANCY DRINKS. 39\\nI teaspoonful syrup.\\nI teaspoonful lemon juice.\\nI wine glass Tokay wine (or Sweet Catawba).\\n1-3 wine glass peace brandy.\\nI teaspoonful abricotine.\\nStir the above ingredients thoroughly, then strain\\ninto a fancy punch glass with fruits, dash with\\nseltzer and serve.\\nPROFESSOR.\\nUse pousse cafe glass.\\n1-5 Creme de Violets (Eagle).\\n1-5 Creme de Menthe (Eagle).\\n1-5 Abricotine (Eagle Creme D Apricot).\\n1-5 Chartreuse (yellow) (Eagle La Grande\\nLiqueur).\\n1-5 brandy (Cognac).\\nKeep the colors separate and serve.\\nPEACH BLOSSOM PUNCH.\\n(114-Gallon Mixture.)\\nPut in a punch bowl (with a piece of ice).\\n10 ounces lemon juice.\\nID ounces syrup of sugar.\\n4 ounces pineapple syrup or orange juice.\\n8 ounces abricotine (Eagle Creme D Apricot).\\n3 quarts Tokay wine or Sweet Catawba.\\nI quart peach brandy.\\nStir the above ingredients thoroughly and serve in\\nfancy stem glasses with fruit.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0043.jp2"}, "44": {"fulltext": "40 TWENTIETH CENTURY GUIDE.\\nROSE BUD.\\nPut in a thin lemonade glass.\\nI piece of ice, the same as for a high ball.\\nI teaspoonful abricotine.\\nI piece of pineapple with a teaspoonful of the\\nsyrup.\\nThe juice of one-half lemon.\\nI wine glass Sloe gin.\\nThen fill the glass nearly full of seltzer and top it\\noff with a little claret and serve.\\nROCK AND RYE.\\nPut in a whisky glass\\ny2 tablespoonful rock candy syrup.\\nI wine glass rye whisky (Hermitage).\\nStir well and serve.\\nROMAN PUNCH.\\nFill mixing glass two-thirds full fine ice.\\ny2 tablespoonful powdered sugar.\\nJuice of one-half lemon.\\nI tablespoonful pineapple syrup.\\n1 wine glass brandy.\\n2 or 3 dashes Curacoa.\\n2 or 3 dashes Jamaica rum.\\nStir well, dress with fruits and float a little claret\\non top and serve with a straw.\\nROB ROY COCKTAIL.\\nFill mixing glass two-thirds full fine ice.\\ny teaspoonful of lemon juice.\\n1 teaspoonful of syrup.\\n2 dashes of orange bitters.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0044.jp2"}, "45": {"fulltext": "HOW TO MIX FANCY DRINKS, 41\\nI dash Peychand s bitters.\\n2-3 wine glass Scotch whisky.\\n1-3 wine glass French Vermouth.\\nStir well and strain into a cocktail glass and serve.\\nBESTORATIVE.\\nPut a small piece of ice in champagne glass.\\nI teaspoonful of absinthe.\\n^2 teaspoonful peppermint.\\nI teaspoonful pineapple syrup.\\nI teaspoonful Maraschino syrup.\\n2-3 wine glass brandy.\\nFill balance of glass up with ginger ale.\\nThe above mixture is a fine stomach restorer,\\nespecially when, after a bad night, you feel nause-\\nated.\\nRESTRINGENT.\\nUse a wine glass.\\n2-3 full port wine.\\n1-3 full peach brandy.\\ny2 teaspoonful Jamaica ginger.\\nStir gently and serve with a little nutmeg on top.\\nROMANCE.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful sugar.\\n2 teaspoonfuls lemon juice.\\npony benedictine.\\ny^ pony Eagle Creme de Violette.\\nI fresh egg.\\nShake thoroughly and strain into a champagne\\nglass, dash it with seltzer and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0045.jp2"}, "46": {"fulltext": "43 TWENTIETH CENTURY GUIDE.\\nRHINE WIISTE COBBLER.\\nThe same as Catawba Cobbler, using Rhine wine\\ninstead.\\nRHINE WINE AND SELTZER.\\nFill a small, thin punch glass one-half full wine,\\nbalance with seltzer or any carbonated water. All\\nstill wines are served in the same manner.\\nRICKEY.\\nTake a high ball glass with one piece of ice in it.\\nThe juice of one lime.\\nI wine glass Tom ghi.\\nFill up with seltzer or whatever water the customer\\ndesires.\\nRUM PUNCH.\\nIn same manner as whisky punch.\\nSELTZER LEMONADE.\\nFill mixing glass two-thirds full fine ice.\\nI tablespoonful sugar.\\nJuice of one lemon.\\nFill up with seltzer water.\\nStir well, dress with fruits and serve with a straw.\\nSAUTERNE COBBLER.\\nThe same as Catawba Cobbler, using Sauterne\\ninstead of Catawba.\\nSHERRY COCKTAIL.\\nMade the same as whisky cocktail, using Sherry\\nwine instead.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0046.jp2"}, "47": {"fulltext": "HOW TO MIX FANCY DRINKS. 43\\nSCOTCH GRUEL.\\nPut a piece of ice in an old-fashioned cocktail\\nglass.\\nI teaspoonful powdered sugar.\\nI wine glass of O. V. H. Scotch whisky.\\nFill up with milk and stir while you are pouring, so\\nas to keep it from curdling, dash with seltzer and\\nserve with a little nutmeg on top.\\nSHAMROCK\\nPut a piece of ice in a glass that you would use\\nfor making a high ball.\\n1 teaspoonful Abricotine (Eagle Creme D Apri-\\ncot).\\n2 teaspoonfuls pineapple syrup.\\n2 teaspoonfuls lemon juice (or a lime).\\nI wine glass Bushmill s Irish whisky.\\nFill up with ginger ale, stir gently, and serve.\\nSHANDY GAFF.\\nFill an ale glass\\nfull of ale and\\n^2 full of ginger ale.\\nStir gently and serve.\\nSHERRY AND BITTERS.\\nPut I dash of Angostura bitters in a sherry glass\\nand rinse it, then fill up with Sherry wine and serve.\\nSHERRY AND ICE.\\nPut a little cracked ice in a sherry glass (or\\nchampagne glass), fill up with Sherry and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0047.jp2"}, "48": {"fulltext": "44 TWENTIETH CENTURY GUIDE\\nSHERRY AND EGG.\\nPour into a sherry glass enough Sherry to cover\\nbottom of glass, then break into a whisky glass i\\nfresh ^gg, and drop it into the sherry glass and fill\\nup with Sherry and serve.\\nSHERRY COBBLER.\\nFill mixing glass two-thirds full fine ice.\\n3 or 4 pieces of lemon peel.\\ntablespoonful powdered sugar.\\n2 wine glasses Sherry wine.\\nStir gently, ornament with fruits, float a little claret\\non top and serve with a straw.\\nSHERRY FLIP.\\nFill mixing glass two-thirds full fine ice.\\ntablespoonful sugar.\\n2 wine glasses Sherry.\\nShake well, strain into a fancy glass, dash with\\nseltzer and a little nutmeg on top and serve.\\nSHERRY EGG NOGG.\\nIs made the same as a Sherry Flip, only you add\\nI wine glass of milk.\\nSHERRY WINE PUNCH.\\nFill mixing glass two-thirds full fine ice.\\ny2 tablespoonful sugar.\\n1 teaspoonful lemon juice.\\n2 wine glasses Sherry.\\nStir well, dash with seltzer, dress with fruits and\\ntop off with a little claret, serve with a straw.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0048.jp2"}, "49": {"fulltext": "HOW TO MIX FANCY DRINKS. 45\\nSHERRY WINE SANGAREE.\\nFill mixing glass two-thirds full fine ice.\\nr teaspoonful sugar.\\n15^ wine glass Sherry wine.\\nStir well, strain into a champagne glass, grate a lit-\\ntle nutmeg on top and serve.\\nSILVER FIZZ.\\nFill a mixing glass two-thirds full fine ice.\\n^2 tablespoonful of pulverized sugar.\\nJuice of one-half a lemon.\\nThe white of one egg.\\nI wine glass of gin.\\nShake thoroughly, strain into a thin lemonade glass\\nand fill it up with seltzer water and serve.\\nSODA COCKTAIL.\\nTake a lemonade glass, put\\n1 piece of ice in it.\\n2 dashes of Angostora bitters.\\nI piece of lemon peel.\\nI bottle club soda.\\nTake mixing spoon one-half full of powdered sugar,\\nstir gently and serve in same glass.\\nSODA NECTAR.\\nFill mixing glass two-thirds full fine ice.\\ny2 tablespoonful of sugar.\\nJuice of one lemon.\\nFill glass with seltzer water.\\nStir gently and strain into a thin lemonade glass,\\nmaking it about two-thirds full, then take one-half\\na small teaspoonful of bicarbonate of soda, stir\\nand drink while it is foaming.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0049.jp2"}, "50": {"fulltext": "46 TWENTIETH CENTURY GUIDE.\\nSODA LEMONADE.\\nFill mixing glass two-thirds full fine ice.\\ny2 tablespoonful sugar.\\nJuice of one-half a lemon.\\nI bottle of soda water.\\nStir gently, dress with fruits and serve with a straw.\\nSTONE FENCE.\\nFill a champagne glass one-half full of cracked\\nice, then pour in\\nI wine glass of whisky\\nAnd fill up the glass with cider.\\nStir well and serve.\\nSUNRISE PUNCH.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful pineapple syrup.\\nI teaspoonful sugar.\\nI teaspoonful lemon juice.\\nI wine glass Sweet Catawba wine.\\n34 wine glass Port wine.\\nwine glass Bourbon whisky (Old Crow).\\nStir well, strain into punch glass with a cherry, fill\\nup with seltzer and drop in enough Eagle Creme\\nD Apricot to make a showing of red in bottom of\\nglass, and serve.\\nSUNSET PUNCH.\\nIs made the same as a Sunrise Punch, only you\\nuse brandy instead of whisky and equal parts of\\nCatawba and Port wine, which will make the Sun-\\nset Punch darker than the Sunrise.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0050.jp2"}, "51": {"fulltext": "HOW TO MIX FANCY DRINKS. 47\\n^2 wine glass of Sweet Catawba.\\ny^ wine glass of Port wine.\\n34 wine glass of brandy.\\nTULIP PUNCH.\\n(114-Gallon Mixture.)\\nPut in a punch bowl (with a piece of ice)\\n10 ounces lemon juice.\\n10 ounces syrup or sugar.\\n4 ounces peach juice or orange juice.\\n4 ounces abricotine (Eagle Creme D Apricot).\\n4 ounces Jamaica rum.\\n3 quarts of Tokay wine or Sweet Catawba.\\nI quart of bourbon whisky (Green Brier).\\nStir the above ingredients thoroughly and serve in\\npunch glasses with fruit.\\nTULIP.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls pineapple syrup.\\nI teaspoonful syrup.\\nI teaspoonful lemon juice.\\nI wine glass Tokay wine (or Sweet Catawba).\\n1-3 wine glass bourbon whisky (Green Brier).\\n1-5 wine glass Jamaica rum and abricotine.\\nStir well, strain into a claret glass with fruits,\\ndash with seltzer and serve.\\nTHISTLE.\\nIs made the same as the Shamrock, using\\nO. V. H. Scotch whisky instead of Irish whisky.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0051.jp2"}, "52": {"fulltext": "48 TWENTIETH CENTURY GUIDE.\\nTHE COL. TAYLOR MANHATTAN BELL-\\nRINGER.\\nFill mixing glass two-thirds full fine ice.\\n2 teaspoonfuls of syrup.\\ny2 teaspoonful of lemon juice.\\n2 dashes of orange bitters.\\n1 dash Peychand bitters.\\n2-3 wine glass of Old Taylor bourbon.\\n1-3 wine glass of Vermouth (Italy).\\nStir the above ingredients thoroughly and put one-\\nhalf teaspoonful of abricotine into the cocktail glass,\\nrinse it so that the abricotine will be evenly coated\\nall over inside of cocktail glass, then strain the mix-\\nture into it and serve.\\nTHANKSGIVING PUNCH.\\n(lO-Gallon Mixture.)\\n4 cans of pineapple.\\n4 dozen oranges, cut in slices.\\n2 dozen lemons, cut in slices.\\nI quart Jamaica rum.\\nI quart abricotine (Eagle Creme D Apricot).\\nI quart Curacao (Eagle Curacao).\\n7 gallons Tokay wine (or Sweet Catawba).\\n23? gallons bourbon whisky (Boon Knoll).\\nPut the above ingredients together in a vessel one\\nday before you want to serve it on the following\\nmorning strain it into another vessel, then take a\\nlarge punch bowl and place a nice large square\\npiece of ice in it, decorate the top of ice with fruits\\nand fill up the bowl from vessel keep the vessel\\ncontaining the punch in a cool place, but never put\\nice in it.\\nI have made this punch for the last three years", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0052.jp2"}, "53": {"fulltext": "HOW TO MIX FANCY DRINKS. 49\\nfor the Steuben County Wine Company of Chi-\\ncago, which they serve on the day before Thanks-\\ngiving of each year. I never use any sugar in this\\nmixture, as the fruits and Tokay wine will make it\\nsweet enough.\\nServe in champagne glasses.\\nTRILBY COCKTAIL.\\nFill mixing glass two-thirds full fine ice.\\n2 dashes orange bitters.\\n2-3 wine glass Old Tom gin.\\n1-3 wine glass Vermouth (Italian).\\nStir well and strain into a cocktail glass with fruit\\nand drop in one teaspoonful of Eagle Creme de\\nViolette.\\nTOM AND JERRY.\\nUse a small punch bowl.\\nBeat the whites of one dozen eggs to a stiflf froth\\nand the yolks until they become as thin as water,\\nmix well together, then add\\nI wine glass of Jamaica rum.\\nI teaspoonful ground cinnamon.\\nteaspoonful ground cloves.\\n3/2 teaspoonful ground allspice.\\nStir the above mixture thoroughly and add enough\\nwhite sugar, stirring continually until the mixture\\nattains the consistency of a light batter. Then put\\ninto a Tom and Jerry mug one teaspoonful of the\\nabove mixture and one wine glass of brandy, fill\\nup with boiling water and a little grated nutmeg on\\ntop and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0053.jp2"}, "54": {"fulltext": "50 TWENTIETH CENTURY GUIDE.\\nTWILIGHT PUNCH.\\n(114-Gallon Mixture.)\\nPut in a punch bowl (with a piece of ice)\\n10 ounces lemon juice.\\n10 ounces syrup or sugar.\\n4 ounces pineapple juice or orange juice.\\n4 ounces abricotine (Eagle Creme D Apricot).\\npint brandy.\\n3 quarts Tokay wine (or Sweet Catawba).\\nI quart claret wine.\\nStir the above ingredients thoroughly and serve in\\nfancy stem glasses with fruit.\\nUNFERMENTED GUAPE JUICE PUNCH.\\n(i-Gallon Mixture.)\\nPut in a punch bowl (with a piece of ice)\\nThe juice of one-half dozen lemons.\\n1-3 dozen oranges, cut in slices.\\n-I can of pineapple.\\n3 quarts of unfermented grape juice.\\nI quart of Apollinaris or carbonated v /ater.\\nStir the above ingredients thoroughly and serve in\\nfancy goblets with fruit.\\nVIOLETS.\\nFill a large sherry glass one-half full of fine ice\\nand pour in\\n2-3 pony of Eagle Creme de Violette.\\n1-3 pony of Eagle Creme D Apricot.\\nMix the above ingredients thoroughly and fill up\\nwith ginger ale, stir gently and serve with a straw.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0054.jp2"}, "55": {"fulltext": "HOW TO MIX FANCY DRINKS. 51\\nVERMOUTH COCKTAIIi.\\nFill mixing glass two-thirds full fine ice.\\n1 piece of lemon peel.\\n2 dashes orange bitters.\\nI dash of Peychand s bitters.\\nly^ wine glass Vermouth.\\nStir well and strain into a cocktail glass and serve.\\nVELVET.\\nMix in a bowl or pitcher\\nI pint of champagne and\\nI pint of Dublin stout.\\nStir gently and serve in champagne goblets.\\nWHISKY SMASH.\\nPut in an old-fashioned cocktail glass\\nI teaspoonful of powdered sugar.\\n4 or 5 sprigs of mint, with a dash of seltzer.\\nMash the mint slightly with muddler, then fill the\\nglass two-thirds full of cracked ice and pour in one\\nwine glass of whisky, stir gently, bringing the leaves\\nof the mint upward, serve w4th a spoon in the\\nglass.\\nWHISKY COCKTAIL.\\nFill mixing glass two-thirds full fine ice.\\nI piece of lemon peel.\\nI teaspoonful of syrup.\\nI or 2 dashes orange bitters.\\nI or 2 dashes Peychand s bitters.\\nI wine glass of whisky (Old Crow).\\nStir well and strain into a cooled cocktail glass with\\nfruit, if desired, and serve.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0055.jp2"}, "56": {"fulltext": "52 TWENTIETH CENTURY GUIDE.\\nWHISKY FIZZ.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful fine sugar.\\n2 teaspoonfuls lemon juice.\\nI wine glass of whisky (Old Steuben).\\nShake well, strain into a punch glass and fill it with\\nseltzer and serve.\\nWHISKY JULEP.\\nIs made the same as the Mint Julep, using\\nwhisky (Hermitage) instead of brandy.\\nWINE LEMONADE.\\nFill mixing glass two-thirds full fine ice.\\nj/2 tablespoonful fine sugar.\\nJuice of half a lemon.\\nFill up with water, shake well, strain into a thin\\nlemonade glass with fruit and float on top the wine\\nthat is asked for serve with a straw.\\nWHISKY SANGAREE.\\nIs prepared the same as the Brandy Sangaree,\\nusing whisky (Wellington Rye) instead of brandy.\\nWHISKY FLIP.\\nIs prepared the same as a Brandy Flip, using\\nwhisky (Wellington Rye) instead of brandy.\\nWHISKY CRUSTA.\\nIs prepared the same as the Brandy Crusta, using\\nwhisky instead of brandy.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0056.jp2"}, "57": {"fulltext": "HOW TO MIX FANCY DRINKS. 53\\nWHISKY DAISY.\\nFill mixing glass two-thirds full fine ice.\\n1 teaspoonful of powdered sugar.\\n2 teaspoonfuls of pineapple syrup.\\n2 teaspoonfuls of lemon juice.\\n1 wine glass of whisky (Wellington Rye).\\nShake well, strain into a cocktail glass and fill up\\nwith carbonated water and serve.\\nWEDDING SIP.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful of syrup or sugar.\\nI teaspoonful of lemon juice.\\nI teaspoonful of pineapple syrup.\\nwine glass of Port wine.\\nwine glass Dry Catawba.\\n^2 pony glass Jamaica rum and Abricotine, equal\\nparts.\\nStir well and strain into a claret glass with fruit,\\ndash with seltzer and serve.\\nWEDDING PUNCH.\\n(i 4-Gallon Mixture.)\\nPut in a punch bowl (with a piece of ice)\\n10 ounces lemon juice.\\n10 ounces syrup or sugar.\\n6 ounces pineapple juice or orange juice.\\n4 ounces abricotine (Eagle Creme D Apricot).\\n4 ounces Jamaica rum.\\n2 quarts Port wine.\\n2 quarts Dry Catawba.\\nStir the above ingredients thoroughly and serve in\\nfancy stem glasses, with fruits.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0057.jp2"}, "58": {"fulltext": "54 TWENTIETH CENTURY GUIDE.\\nWHISKY SOUR.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful of syrup.\\nI teaspoonful of lemon juice.\\nI wine glass of whisky (Hermitage).\\nStir well and strain into a claret glass with fruit,\\ndash with seltzer water and serve.\\nWHISKY PUNCH.\\nFill mixing glass two-thirds full fine ice.\\nI teaspoonful of syrup.\\nI teaspoonful of lemon juice.\\nI wine glass whisky (Hermitage).\\nStir well and strain into a punch glass with fruit,\\ndash with seltzer water and serve.\\nMISCELLANEOUS-\\nWHITE LION.\\nUse a large bar glass.\\nTake one tablespoonful powdered sugar.\\n2 or 3 dashes of lime or lemon juice.\\nDissolve well in a little water, then add\\npony glass of raspberry syrup.\\npony glass of Eagle Curacao.\\nFill up glass with shaved ice, then add\\nI wine glass rum.\\nStir up well with a spoon, ornament with fruit in\\nseason; serve with a straw.\\nr\\nSARATOGA COCKTAIL.\\nUse a large bar glass.\\nglass fine shaved ice.\\n3 dashes pineapple syrup.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0058.jp2"}, "59": {"fulltext": "HOW TO MIX FANCY DRINKS. 55\\n2 or 3 dashes Angostura bark bitters.\\n3 dashes Eagle Maraschino.\\nglass brandy.\\nMix well with a spoon and place two or three cher-\\nries in a fancy cocktail glass, strain, twist over it a\\npiece of lemon peel top off with a squirt of cham-\\npagne.\\nEAST INDIA COCKTAIL.\\nUse a large bar glass.\\nFill glass with shaved ice.\\nI teaspoonful Eagle Curacao.\\n1 teaspoonful pineapple syrup.\\n2 or 3 dashes Angostura bark bitters.\\n2 dashes Eagle Maraschino.\\nI wine glass of brandy.\\nStir well with a spoon, strain into cocktail glass,\\ntwist a piece of lemon peel on top and serve.\\nThis is a drink famous with the English.\\nVANILLA PUNCH.\\nUse a large bar glass.\\nTake one tablespoonful powdered sugar.\\n2 to 3 dashes lime or lemon juice.\\n3 dashes Eagle Curacao.\\nDissolve well with a Httle water or seltzer, fill\\nglass with shaved ice, then add\\nI pony glass brandy.\\n1 3^ wine glasses Eagle Creme de Vanille.\\nMix well with a spoon, ornament with fruit in sea-\\nson serve with a straw.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0059.jp2"}, "60": {"fulltext": "56 TWENTIETH CENTURY GUIDE.\\nMORNING GLORY FIZZ.\\nUse a large bar glass.\\nFill glass three-fourths full of fine ice, mix three\\nor four dashes Eagle Absinthe in a Httle water;\\nthen add\\n3 dashes lime juice.\\n4 or 5 dashes lemon jiuce.\\nI tablespoonful powdered sugar.\\nThe white of i tgg.\\nI wine glass of whisky.\\nShake well in a shaker and strain, fill balance of\\nglass with seltzer or vichy water to be drank im-\\nmediately. It is morning beverage, a tonic and\\nnerve quieter.\\nDEWEY PUNCH.\\nUse a sherry wine glass.\\nTake one-half wine glass Eagle La Grande\\nLiqueur.\\nThe yolk of one fresh cold egg.\\ny2 wine glass Eagle Eau D Or.\\nUse extreme care in pouring so that yolk of egg\\ndoes not run into liqueur.\\nENGLISH ROYAL PUNCH.\\nUse medium-sized punch bowl.\\nTake one pint hot green tea.\\nyi pint brandy.\\ny2 pint Jamaica rum.\\nI wine glass Eagle Curacao.\\nI wine glass Arrac.\\nJuice of two limes (or lemons).\\nI lemon cut in slices.\\ny pound sugar.\\nMix this thoroughly with a ladle, then add the", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0060.jp2"}, "61": {"fulltext": "HOJV TO MIX FANCY DRINKS. 57\\nwhites of four eggs. Drink as hot as possible. If\\nthe punch is too strong add more green tea to\\ntaste.\\nENGLISH BRANDY PUNCH.\\nUse a large punch bowl.\\nTake one gallon of water.\\n3 quarts of brandy.\\nI pint Jamaica Rum.\\n1)4 pounds white sugar.\\nJuice of six lemons.\\n3 oranges sliced.\\nI pineapple pared and cut up.\\nThen add\\n1 gill of Eagle Curacao.\\n2 gills of raspberry syrup.\\nIce, add berries in season, mix and serve. This\\nquantity is sufficient for a party of twenty people.\\nKIRSCHWASSER PUNCH.\\nUse a large bar glass.\\nTake one-half tablespoonful powdered sugar.\\nI or 2 dashes lime or lemon juice.\\n4 dashes Eagle La Grande Liqueur.\\nDissolve well with a little water, fill glass with\\nice, then add\\niy2 wine glasses Eagle Kirschwasser.\\nMix well with a spoon, ornament top of glass with\\nfruit in season serve with a straw.\\nORANGE PUNCH.\\nUse medium-sized punch bowl.\\nTake three-quarters pint rum.\\npint brandy.\\npint porter.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0061.jp2"}, "62": {"fulltext": "58 TWENTIETH CENTURY GUIDE.\\n3^ pints boiling water.\\n^4 pound loaf sugar.\\n4 oranges.\\nInfuse the peel of two and the juice of four\\noranges with sugar, in the water for one-half hour\\nstrain and then add the porter, brandy and rum\\nthen add\\nI liquor glass of Eagle Maraschino.\\nIn place of using both rum and brandy one and\\na half pints of either will answer. An excellent\\nlemon punch can be made the same way by using\\nlemons in place of oranges.\\nA pony glass will hold three-quarters ounce.\\nA wine glass will hold two ounces.\\nEach passing year serves to strengthen and solidify\\nthe hold upon the hearts of the people to\\nthe widely known brands of\\nOld Crow and\\nHermitage Whiskies\\nwhich have been for years the synonyms for the highest\\nquality of Kentucky Bourbons and Ryes, and\\nthese brands are so firmly established\\ntheir supremacy is undisputed,\\nW, A. GAINES CO., Distillers\\nFRANKFORT. KY.", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0062.jp2"}, "63": {"fulltext": "Qteubeni County\\nWme Co\\n210-212\\no East Madison St.\\nChicago.\\nHEADQUARTERS FOR ALL KINDS OF\\nFINE AMERICAN MADE WINES, LIQUORS,\\nCORDIALS, MINERAL WATERS, ETC., ETC.\\nSole Pkoprietors.\\nOld White Tokay (sweet).\\nImperial Sauteme (medium),\\nDelaware Cabinet (dry),\\nThe Finest White Wines TaS^a.\\nRye and\\nBourbon,\\nThe Perfection of Fine Whiskey.\\nThe Famous Hot Springs, Ark., Potash\\nSulphur Water, bottled at Springs, in\\nSplits, Pints and Quarts\\nGIVE US A TRIAL ORDE\\nComplete Price List on application.\\n^59)", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0063.jp2"}, "64": {"fulltext": "E. J. CURLEY CO.\\nBoone\\nKnoll\\nHAND-MADE\\nSour\\nMash\\nLEXINGTON, KY.\\nDistillers and Owners of the\\nFor sale by all the leading: jobbers in the U. S\\nCapital Paid in $1,200,000\\nTHE WAUKESHA WATER CO.\\nOWNERS OP THE WAUKESHA-HYGEIA MINERAL\\nSPRINGS AND BOTTLING WORKS.\\nOWNERS OF THE HTGEIA PIPE LINE TO CHICAGO\\nAND THE WORLD S PAIR.\\nCHICAGO.\\nDrink ^Boro-Lithta\\nWater\\nTHE ONL V WA TER OF THE\\nKIND IN THE WORLD.\\n(60)", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0064.jp2"}, "65": {"fulltext": "Samples\\nfurnished\\non\\napplication.\\nAlex. D. Shaw\\nCompany,\\n58 Broad Street,\\nNEW YORK.\\nJ. Marshall Vv^eir, Agent,\\n545 Marquette Bldg., CHICAGO.\\n^elson\\nSreen ^Brier\\nTennessee\\nIS\\nkey\\nSOUR MASH\\nBoiled in\\nCopper.\\nDoubled in\\nCopper.\\nTHE PUREST AND BEST FOR\\nFAMILY AND MEDICINAL USE.\\ncN^ashvilU, *Tenn.\\n(61", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0065.jp2"}, "66": {"fulltext": "Eagle Liqueur Distilleries\\nTheir Actual Merit\\nHas carried our wares to all nations\\nof the earth. They are pure and\\ngood. Consequently, discriminating\\nfolk in all lands like them. A few of\\nour products are\\nEagle Liqueurs,\\nEagle Brandies,\\nEagle Bitters,\\nEagle Maraschino Cherries,\\nEagle Crystallized Liquors,\\nEagle Popular Cocktails,\\nEagle Fruit Syrups.\\nNOVENA OLD RYE\\n(America s Model Whiskey.)\\nIllustrated Catalogue Sent Free Anywhere.\\nRHEINSTROM BROS.,\\nDistillers and Exporters,\\nCINCINNATI, U. S. A.\\n(62)", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0066.jp2"}, "67": {"fulltext": "Extra\\nSpecial\\nLiqueor,\\nt5 Years Old.\\nFinest\\nGrades\\nof\\nScotch\\nWhiskeys.\\nO.V.H\\nSPECIAL\\nSELECTIOH\\nipanawni:\\n\u00e2\u0080\u00a2GLASGOW-^\\nJ. MARSHALL WEIR, Agent,\\nWm. Greer Co., Ltd.,\\nGLASGOW.\\n1545 Marquette BIdg.,\\nCHICAGO.\\nARTHUR SCHILLER CO.\\nBar Glassware^\\nHotel China^ Silverware\\nand Utensils*\\n102\\nFranklin\\nStreet,\\nI cheerfully recommend A. S. Co;\\nas the only house that carries the\\nlatest styles in glassware and\\nnovelties and where you will find\\nChicken 2.nything wanted to furnish a first-\\nclass Bar. J\\nTelephone, Main 3878*\\n(63)", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0067.jp2"}, "68": {"fulltext": "E. H. Tayior, Jr. Sons,\\nINCORPORATED,\\nFRANKFORT, KY.,\\nARE THE DISTILLERS OF\\nOLD TAYLOR.\\nThis\\nSignature\\nIs on the\\nGenuine.\\nIt is burned into the barrel on both tax-paid and trade-\\nmark ends.\\nIt is branded on both ends of case containing bottles,\\nand is the prominent feature on the bottle label.\\nUnless the signature is so in evidence you have gotten\\nhold of an imitation.\\nOLD TAYLOR is bottled ONLY in Bond.\\nGovernment stamp guaranteeing purity, age and date of\\nbottling over the cork of each bottle.\\nPUT UP IN FOLLOWING SIZES\\n1-2 gal., 1-5 gal., 1 pt., 1-2 pt., 1-5 pt., 1-10 pt.\\nWRITE FOR ILLUSTRATED BOOKLET AND PRICES.\\n(64)", "height": "3215", "width": "2009", "jp2-path": "20thcenturyguide00malo_0068.jp2"}, "69": {"fulltext": "", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0069.jp2"}, "70": {"fulltext": "i,\\nv^ F-", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0070.jp2"}, "71": {"fulltext": "nm\\nt\\n:-j: ^l .0^", "height": "3215", "width": "2102", "jp2-path": "20thcenturyguide00malo_0071.jp2"}, "72": {"fulltext": "", "height": "3340", "width": "2195", "jp2-path": "20thcenturyguide00malo_0072.jp2"}}