Use a large Mixing glass with Lump Ice.
2 jiggers of Cream.
1 bottle Sarsaparilla.
Stir well and serve with Straws.
Category: The Ideal Bartender
Tom Bullock’s 1917 bartending guide
Brandy Julep
Into a small Bar glass pour ¾ Wineglass of Water and stir in 1 heaping teaspoonful of Bar Sugar. Bruise 3 or 4 sprigs of Mint in the Sugar and Water with a Muddler until the flavor of the Mint has been extracted. Then withdraw the Mint and pour the flavored Water into a tall Shell glass or large Goblet, which has been filled with fine Ice, and add:
1 jigger of Brandy.
2 dashes Jamaica Rum.
Stir well; decorate with few sprigs of Mint by planting the sprigs stems downward in the Ice around the rim of glass; dress with Fruit and serve.
Claret Cobbler
Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
2 jiggers Claret.
Fill up with Shaved Ice and serve with Straws.
Duplex Cocktail
Fill large Bar glass with Shaved Ice.
⅓ Jigger Old Tom Gin.
1 pony Italian Vermouth.
1 pony French Vermouth.
3 dashes Acid Phosphate.
4 dashes Orange Bitters.
Shake; strain into Cocktail glass and serve.
Lemonade Apollinaris
Fill large Mixing glass ⅔ full fine Ice.
1 tablespoonful Bar Sugar.
Juice of 1 Lemon.
Fill up with Apollinaris or suitable Carbonated Water. Stir; strain into Lemonade glass; dress with Fruit and serve.