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TO YOUR H E A L T H • So many startling benefits are being claimed these days, for so many
products, that we feel constrained to issue a mild statement in regard to the
things that Sparklet Syphon Soda will and will not do.
• T o begin with : it will not keep your hair in curl, nor will it be of service
in getting more mileage out of your motor fuel. It is no good at all for
polishing antiques. It won' t assist a man to Learn A r t — i n 5 Easy Lessons. B u t :
• T h e carbonated water made by the N e w Streamline Sparklet Syphon is
good for you . . . definitely. G o o d for your insides. It is an extremely healthful,
delicious and pleasant drink. It is made f r o m the purest carbonic g a s — o n e that
has an alkaline reaction. It is not acid.
• W e do not like to use long words about so pleasant a product as this great
mixer, but learned physicians claim (and who are we to dispute t h e m ? ) that
Sparklet Syphon Soda is a "beneficial gastro-intestinal stimulant, with marked
neutralizing qualities."
• W e ' r e w i l l i n g — a n d h a p p y — t o let it g o at that. W i t h the added cheering
word that drinks made with water carbonated by the Sparklet Syphon and Bulbs
are not only better for you, but more delicious to the taste.
2
Entire contents of this booklet copyrighted 1937 by Sparklets Corporation.
THE NEW STREAMLINE
SPARKLET SYPHON
A Minor M o d e r n Miracle
• T h e NEW Streamline Sparklet Syphon so dazzles us with its beauty and
charm that we scarce know where to begin. It seems almost incredible that so
brave a creation can also boast so many stern, down-to-earth virtues.
THRIFT It is said that when the N e w Streamline Sparklet made its appearance in
Edinburgh, tam o'shanters almost obscured the sun f r o m the city—that's how
enthusiastic the Scots were ! A n d with excellent reason. F o r how else could they
(or you) procure quart after quart of such fine, fizzy club soda at the ridiculous
cost of less than a dime a q u a r t — a penny a dr ink? And remember, 10 refill
Bulbs and a special Filling Funnel come packed with every Syphon. W h y , it
almost makes drinking a pleasure. . . .
CONVENIENCE This N e w Sparklet Syphon is the perfect butler to your bottled g o o d s — j u s t as
immaculate, just as indispensable. Its contents never g o out for more than two
minutes at a t ime. It has no day off. It takes up no valuable space, such as
that formerly occupied by bulky cases of bottled water. It is 3 1 / 2 lbs. lighter
than its distinguished predecessor—tipping the baby's scales at a bare 2 l / 2 lbs.
And it's shorter—less than a foot h i g h — w h i c h gives it comfortable standing
room in any man's refrigerator.
3
W h e n the N e w Streamline Sparklet gives that final virile cough which
says, plain as words, " H r r - u m p h ! I 'm e m p t y ! " , no crisis ensues. Y o u r social
standing is safe. F o r instant refills are at hand in the trim N e w Sparklet
Bulbs . . . the ones with the scarlet belts around their waistlines. K e e p them in
a drawer . . . carry them in your pocket . . . they take no m o r e space than a deck
o f cards. A n d every little box makes a full case of fighting, fizzy club soda.
" E c o n o m y " is this new Syphon's middle name.
IT 'S A GIFT T h e Gif t Appeal of this N e w Streamline Sparklet can be compared only to
that terrific magnetism which certain cinema stars have for their public of the
opposite s e x — w i t h this important difference. Sparklet gets 'em b o t h !
F o r Christmas . . . Easter . . . Four th of July . . . W e d d i n g s . . . Birthdays . . .
St. Patrick's . . . Graduations . . . or Just for F u n — b e c a u s e you like someone, and
want to let h i m know about it in the nicest, most original way you can think
of. T h e gleaming C h r o m i u m or Copper, or the lustrous Enamel finishes of these
new Sparklets are a constant reminder of " I ' m looking at You"!
M e n present it to other M e n — o r W o m e n — w i t h complete confidence and
sure good taste. T h e W o m e n do the same. This makes a very great number of
nice people very happy . . . including the manufacturer .
YACHTING...YO HO! W e do not happen to own a yacht at the moment, but our
spies inform us that the New Streamline Sparklet is going
to be practically standard equipment—like an anchor, or a
Filipino messboy—on most of our best yachts this season.
This is good news, but no more than so handsome and
handy an adjunct as Sparklet deserves. Meantime, we must
repeat—as strongly as we can—that Sparklet is in no sense
a gold-braided maritime snob. He is just as stout and
welcome a sailing companion in the cockpit of a recondi
tioned cruiser, or twinkling on the deck of a star boat.
Take him aboard and see!
MOTORING Wherever wheels turn, the New Streamline Sparklet fits
in. Small—but what a capacity! Sparklet is, indeed, the
"One Bottle Case." Fool-proof . . . and nothing personal
in this, brother. All-Metal and no glass. Nothing but good
can happen to you and yours with Sparklet in the tonneau.
CAMPING Out in the open, where men are men and women are
nervous—Sparklet fits into the scene like a canoe paddle
in a calloused palm. Just the proper luxurious touch to
make you relish the other minor inconveniences. Just the
final fillip to point up a nightcap under canvas, or to cele
brate the taking of The One That Didn't Get Away. So
handy . . . so light . . . so durable. When planning vaca
tions or holidays—plan on Sparklet.
BUS INESS (SH-H-H) Sparklet Syphon, through its sheer dignity and practicality,
is now found on the right side of many an official door
lettered "Private." When business associates drop in and
subside with a sigh into a comfortable chair, Sparklet is
often their savior. It provides a pleasant pause . . . a con
genial and refreshing interlude . . . in the day's rush.
LOCKER ROOM The slice in the woods . . . that horrible shanked mashie
shot . . . the flubbed putts . . . none of them look quite so
bad, once you're settled down with a dash of whiskey and
Sparklet Syphon. In fact, Sparklet makes a mighty fine
permanent tenant for any man's locker—along with those
old sweaters and rainy day equipment.
5
How to use these Tried and True
SPARKLET RECIPES
When Unexpected Guests Arrive . . . When Planning a Party . . . When You Feel Thirsty . . .
• First, look and see what bottles of liquor you have on hand. Let's say you
find a bottle of Bacardi , among others. Also you have some oranges or lemons
or limes. A n d of course you have your N e w Streamline Sparklet Syphon with
refill Bulbs ready for instant action. A n d this booklet—packed with directions
by an expert authority of the Bartender 's Institute of America .
• T o make a tasteful drink, all you do is look in this booklet and pick
whichever recipe appeals most to your fancy. They range f r o m the simplest
to the most elaborate, under each liquor. A n d the quantity in each drink is
specified.
• If you are preparing for a party, look at the following pages for Punches :
there you will find some of the finest recipes for Punches that you ever heard
of , including some most complicated concoctions that will make your guests
whisper : " W h e r e did you get that delicious d r i n k ? " Punches are the most
fun to prepare, and easiest to serve. T o w a r d the end of the booklet you
will find suggestions on the use of the Sparklet Syphon for making unusual
and healthful " p i c k - m e - u p s , " fruit drinks and soft drinks.
(5
• W i t h a bottle or two of liquor in the house and a bit of fruit or flavoring,
you'll never be caught napping as long as your Sparklet Syphon and Bulbs
are on hand; and this booklet.
• T h e pages that follow are a complete guide to the m o r e standard fizzes,
collins, coolers and punches that are popular today. But before you start m i x i n g
your own . . . here are a few minor points to keep in m i n d :
LEMONS In drinks requiring lemons or lemon juices, remember this : lemon juice is
included in drinks to give them an agreeable tartness, but it should never pre
dominate and hide the taste of the liquor itself. Even barmen w h o should
know their business often err in this respect and concoct cocktails that are
more fruit juice than spirits. K e e p your lemon juice down to a m i n i m u m and
keep it fresh.
L IMES Preferred by many in their mixed drinks. It is stronger than lemon juice, but
lacks the body of the latter. A s a result, many recipes compromise and pre
scribe half a lime and half a lemon for each fizz or collins. If you are using a
bottled lemon syrup, the addition of fresh lime juice squeezed into your
shaker will brighten up the drinks considerably.
7
ORANGES O r a n g e juice is sweet, and if it is the only fruit juice used in the drink,
less sugar may be used than is ordinarily the case. If both the orange and lemon
juice are prescribed, use more of the orange, as it is easily submerged by the
m o r e acid taste of the lemon.
POWDERED SUGAR Powdered sugar should always be used in mixing drinks. It dissolves more
readily. Remember , too, that sugar is not very soluble in a lcohol ; it should
be mixed with fruit juices and seltzer f r o m the N e w Streamline Sparklet
Syphon, and the spirit added last. In using a cocktail shaker, this instruction
may be disregarded, as a good shaking will m i x the sugar in any event. But if
your fizzes and collins are to be built in the glass, sweeten the fruit juice
before adding the liquor.
SYRUPS Grenadine or Raspberry Syrup is a necessity today. Curaçao is the next cordial
of importance. Apricot Brandy is a third flavoring agent that you will find a
" m u s t " for some of the more unique punches and cups. These three flavoring
items belong in the minimum stock for the standard home bar.
8
• THE SPARKLETTE SYRUPS Selected after a strict competitive test as the best in their
field, these pure fruit syrups make it possible for you to
make delightful mixed drinks instantly. T h e Sparklette
Fruit Syrups are available at your Sparklet dealer's, or
f rom the better grocers, in six flavors:
WILD CHERRY This natural fruit syrup substitutes very well for grenadine, has the added advantage of a distinctive taste that blends excellently in punches and mixed drinks.
GINGER ALE A syrup that approximates the best of ginger ales when added sparingly to the soda from your Sparklet Syphon. The ginger ale syrup allows you to make your drink either sweet or dry as you prefer, an advantage that the bottled product does not afford.
LIME This flavor, pungent with its tropical fruit taste, is indispensable to your sideboard. Takes the edges off the more potent liquors but does not hide the spirit. Fine for punches and for those recipes that call for the juice of a lime or lemon.
LEMON This cousin to the lime flavor is a "must." Unexcelled for lemonade and kindred soft drinks, it mixes well with stronger liquors. Try it in a Tom Collins for a new taste sensation.
ORANGE Here is the "tops" in orange syrups, manufactured and bottled in California. Makes a delicious orangeade for the house party, an orangeade that may be "spiked" or left alone. This quality orange syrup may also be substituted for curaçao in the recipes that follow.
9
ROOT BEER This is, first and foremost, a soft drink syrup. Place cubes of ice in highball glass, add one ounce (more or less) Sparklette Root Beer Syrup, fill glass slowly with Sparklet Syphon, and you have a drink that is the ideal antidote to hot weather.
MINT If you can, it is always a good idea to have some fresh mint on hand. Bunches of it are cheap (eight cents a bunch at the moment, in New York City). It can be bought at most corner markets, and enhances the attraction of tall drinks tremendously.
MARASCHINO CHERRIES Another decorative item that should be on hand. The red is most common, though they can be had in green, orange, and blue. They cost only ten or fifteen cents a jar, and are well worth it. The juice may be used for flavoring if you desire.
FROSTING Drinks containing ice can be frosted by stirring them 'round and 'round. Keep a few collins glasses in the ice box if you can—they should be well chilled. And a drink from one of them generally draws an appreciative comment.
CRACKED ICE Fine ice or cracked ice may be manufactured by taking the cubes from your refrigerator, wrapping them in a towel and belaboring them with a mallet or rolling pin. (Your wife will almost certainly not care for this—it is a little rough on the towels! Most department and hardware specialty stores now carry a heavy canvas ice bag for this purpose, complete with a heavy mallet.) Cube ice is acceptable for collins and for shaken drinks, but it is of no use in the case of Daisies and Bar Punches.
1 0
MEASUREMENTS The standard of bar measurements is the "J igger." Jiggers vary in size in various parts of the country and even in various bars of a particular city, but the term is popularly used to represent a measurement of l1/2 ounces. Jiggers can be bought in most any dime or department store; exercise caution though and get one of the right measurements.
A whiskey glass of 11/2 ounces can be used for measuring liquors if no jigger is available. A tablespoon holds l/ 2 oz.
GLASSWARE The type of glassware is, of course, an individual problem. The only generalization made is that the glasses should be crystal clear rather than colored. A minimum glassware set for wines and liquors should include:
Pony glasses (1 ounce) for cordials and brandies
Liqueur glasses (1 ounce)
Cocktail glasses (2 1 / 2 - 3 1 / 2 ounces) for cocktails, and for fortified wines
Wine glasses (4 ounces) for unfortified wines and certain egg cocktails
Punch glasses (4 ounces)
Rickey glasses (6 ounces) for gin rickeys, sours, etc.
Highball glasses (10-12 ounces) for highballs, daisies, fizzes
Collins glasses (12-14 ounces) for collins, cobblers, and fancy long drinks
Old Fashioned glasses (7 ounces) are used only for that one cocktail, or for the rarely mentioned Mint Smash and Sazarac
The new Streamline Sparklet holds O N E FULL Q U A R T .
LEEWAY The recipes that follow are standard recipes, tried and true. Yet the adroit use of a cordial or of a very favorite liquor will change them into another drink that may prove more to your liking than the exact formula given. Perhaps you prefer Chartreuse—or Barbados Rum. If so, just substitute such items for their equivalents in these standard recipes, and you can't go far wrong.
11
SPARKLET RECIPES' • Behold the perplexed young m a n — a man perplexed by Plenty ! ( I t might
even be y o u — o r you—or you, way out there in the suburbs.) H e has com
pany coming, and is trying to figure out a way to make W h a t T h e y W a n t
coincide with W h a t He 's Got . . . in the line of beverages.
• Sparklet springs to the rescue, in the following pages. H e r e are recipes
tried and t r u e — a n d new. Delicious drinks, collected with loving care by one
of the most learned sachems of the Bartender 's Institute of America . T h u m b
through them. Y o u ' l l find what you w a n t — e v e n if you didn't know it yourself !
Sparklet tells all . . . these recipes are miracles of specific revelation . . . an
invaluable Diary of Drinks.
* Many of the following mixed drink recipes by the noted authority, James E. Hickey.
12
HIGHBALLS
SCOTCH HIGHBALL Place two pieces of cube ice in highball glass. Add jigger ( 1 1 / 2 ounces) Scotch whiskey. Fill with Sparklet Syphon. Serve with stirrer.
RYE HIGHBALL Place two pieces of cube ice in highball glass. Add jigger good rye whiskey. Fill with Sparklet Syphon, serve with stirrer. If ginger ale is preferred with this drink, flavor with Sparklette Ginger Ale Syrup to taste. Some people enjoy a slice of lemon in their rye highball or, as in the Scotch highball, like a twist of lemon peel dropped into the liquor.
BOURBON HIGHBALL Same as rye highball, substitute a quality bourbon whiskey.
BRANDY & SODA Place a drink ( 1 1 / 2 ounces) of cognac brandy into a highball glass, add cube or chunk ice, fill with Sparklet Syphon. Serve with stirrer. Remember that soda or seltzer which is not unduly agitated retains its zest longer than that which is fizzed noisily into the highball.
BACARDI HIGHBALL Most people prefer the gold (oro) Bacardi in the highball. Place cubes of ice in highball glass, add jigger of Bacardi, fill with Sparklet Syphon, serve with stirrer.
GIN, SLOE GIN AND RUM HIGHBALLS All are constructed as above. Remember that Sparklet Syphon enhances the taste of your favorite liquor: the taste is enlivened, not hidden or obscured.
13
GIN DRINKS
GIN FIZZ
Juice 1/2 lemon 1 teaspoon powdered sugar 1 jigger dry gin Shake well with cracked ice and strain into a highball glass. Fill from Sparklet Syphon.
SILVER FIZZ
Same as above, adding white of egg. Add Sparklet water carefully, as this drink has a tendency to foam over.
GOLDEN FIZZ
Same as gin fizz, but add yolk of egg.
ROYAL FIZZ
Same as gin fizz, but add entire egg.
PEACH BLOW FIZZ
Juice 1/2 lemon Juice 1/2 lime 1 teaspoon powdered sugar 1 ounce cream 1 jigger dry gin 1/2 ounce grenadine Add cracked ice, shake and strain into highball glass, fill from Sparklet Syphon. Try muddling strawberries into this drink before you shake it up—it goes well.
NEW ORLEANS FIZZ (RAMOS FIZZ)
Juice 1/2 lemon Juice 1/2 lime 1 heaping teaspoon powdered sugar White of 1 egg 1 jigger dry gin 1 ounce sweet cream or milk 2-3 dashes orange flower water Add cracked ice and shake, then shake some more. When thoroughly chilled and mixed strain into a collins glass (or a Pilsener type beer glass), fill from Sparklet Syphon. If no orange flower water is available, a certain orange tang will be imparted by the addition of a slice of orange to the above recipe. This drink must be shaken an extra long time.
GIN SOUR
Same as Rye Sour, substituting gin tor rye.
GIN RICKEY
1/2 lime 1 jigger dry gin Squeeze juice of lime into rickey glass, drop shell into glass. Add cube of ice, 1 jigger gin, fill from Sparklet Syphon. Serve with a stirrer.
PORTO RICO
Same as Gin Rickey, add 1 ounce or less of grenadine.
14
GIN DRINKS
BAYARD FIZZ
Juice 1 lemon 1/2 teaspoon powdered sugar 1 jigger dry gin 1 dash maraschino cordial 1/2 ounce raspberry syrup Add cracked ice, shake and strain into a highball glass. Fill from Sparklet Syphon.
TOM COLLINS
Juice 1/2 lemon 1 teaspoon powdered sugar 1 jigger dry gin If made in glass, mix fresh lemon juice and powdered sugar before adding ice cubes and jigger of gin. Fill with Sparklet Syphon, decorate with cherries and fruit if you wish. If you shake this drink in your shaker, pour entire contents of shaker into collins glass without straining, add Sparklet Syphon water. Grenadine goes well in a Tom Collins. For a really zestful taste sensation try the Sparklette Wild Cherry Syrup in this drink.
GIN PUNCH (Four Persons)
1 pint dry gin 2 jiggers maraschino syrup Juice 2 lemons Rind 1/2 lemon Add 1 pint Sparklet water
REMSEN COOLER
1 lemon 1 jigger dry gin Peel lemon in spiral fashion, taking care not to break string of rind as it is pared from lemon. Hang spiral in collins glass, add two pieces ice. Add jigger of gin, fill with Sparklet water. Serve with stirrer.
RITZ CARLTON COOLER
Same as Remsen Cooler, substituting rind of orange for lemon.
PANAMA COOLER
1 jigger dry gin 1/2 ounce Panama Punch 1 ounce apricot brandy Juice 1/2 lemon Pour into shaker, add cracked ice, shake, pour unstrained into collins glass. Fill with Sparklet water, garnish with a rind-less slice of lemon floated on top of the drink, one sprig of mint. Panama Punch is a green syrup—do not substitute green crème de menthe in this drink as it changes the taste entirely. The Sparklette Lime Flavor Syrup goes very well in this cooler and may be substituted for the Panama Punch.
BOSTON COOLER
Same as a Tom Collins, adding crème de menthe (1 ounce).
15
WHISKEY DRINKS
OLD FASHIONED Drop 1 lump of tablet sugar into old fashioned glass, moisten it with dash of Angostura bitters, add Sparklet water. Thoroughly muddle sugar and bitters, then add cube of ice. Add jigger of rye or bourbon. Garnish with sliver of pineapple, slice of orange, cherry. Serve with a stirrer. Fill from Sparklet Syphon.
WARD 8 Juice 1/2 lemon 1/2 ounce grenadine 1 jigger rye or bourbon Pour the above into cocktail shaker, add three pieces cracked ice, shake, pour into a six ounce glass. Do not strain ice out. Fill from Sparklet Syphon, garnish with orange, cherry, pineapple. A Boston favorite.
RYE COLLINS Same as Tom Collins, substitute rye for gin. WHISKEY FIZZ See Gin Fizz. Substitute rye for gin.
DERBY FIZZ Juice 1/2 lemon. 1 teaspoonful sugar 1 whole egg l/2 ounce Curaçao 1 jigger rye whiskey (or bourbon) Add cracked ice, shake and strain into a highball glass. Fill from Sparklet Syphon. When this drink is pronounced "darby fizz" it takes Scotch for Rye.
MORN ING GLORY FIZZ Juice 1/2 lemon 1 teaspoon powdered sugar White of 1 egg 1/2 ounce absinthe substitute 1 jigger rye whiskey Add cracked ice, shake and strain into a highball glass. Fill from Sparklet Syphon. This has long been a favorite the morning after. Scotch whiskey is often used in this drink.
WHISKEY SOUR Juice 1/2 lemon 1 teaspoon powdered sugar 1 jigger rye or bourbon Pour into cocktail shaker, add cracked ice. Shake well, strain into a 5-6 ounce shell glass that has been prepared with a slice of orange and a cherry. Fill with Sparklet water. WHISKEY SOUR "ON THE-ROCKS" Same as whiskey sour, but ice is not strained out of drink after being shaken in cocktail shaker. Usually served in Collins glass. BOULEVARD P I C K - M E - U P Juice 1/2 lemon 1 teaspoon powdered sugar 1 egg 1 jigger rye or bourbon Add cracked ice, shake well. Strain into highball glass, fill from Sparklet Syphon. Many pick-me-ups contain either Angostura bitters or absinthe substitute; if so desired, add dashes of either of these.
16
BACARDI DRINKS
BACARDI SOUR
Same as Whiskey Sour, substituting Bacardi for rye. Some people expect a Bacardi Sour to resemble a Bacardi Cock-tail, in which case grenadine must be used.
BACARDI FIZZ
Juice 1/2 lemon (or 1 lime) 1 teaspoon powdered sugar 1 jigger Bacardi Add cracked ice, shake and strain into highball glass, fill from Sparklet Syphon. The Bacardi Silver Fizz, Bacardi Royal Fizz, and Bacardi Golden Fizz are built on this recipe also, adding white of egg. whole egg, or yolk of egg as the case may be.
M O J I T O ( M O E - H E E - T O E )
Juice 1/2 lime 1 jigger Bacardi white Mint sprigs 1 teaspoon sugar Squeeze juice 1/2 lime into highball glass, add sugar and stir until juice is sweetened. Add cube ice, jigger Bacardi, fill from Sparklet Syphon. Garnish with mint sprigs.
BACARDI COLLINS
Same as Tom Collins, substituting Bacardi for gin. Use the gold (dark) Bacardi in this drink.
H A Y N E S F L Y E R
2 sprigs mint Juice of 1 lime Teaspoon honey 2 jiggers gold (dark) Bacardi Mix lime juice, honey, and leaves from mint sprigs in shaker. Add Bacardi, fine ice. Shake, pour (do not strain) into large highball glass, garnish. Fill from Sparklet Syphon, then top with dash of heavy rum. (Leave top of mint sprigs for decoration.)
R O S I T A P U N C H (For Eight Persons)
2 cups ( 6 oz. each) orange juice 1 cup lemon juice 1 cup crushed pineapple 1 cup Sparklette Wild Cherry Syrup 1 cup cane sugar (dissolved to a syrup) 1 cup green tea 1 quart Bacardi 1 jigger bouquet rum Add 1 quart Sparklet charged water.
17
RUM DRINKS
P INEAPPLE RUM FIZZ
1 ounce pineapple juice 1/2 teaspoon sugar 1 jigger Jamaica rum Add cracked ice, shake, strain into highball glass. Fill from Sparklet Syphon. The potent sweetness of canned pineapple juice makes it advisable to use less sugar in this fizz than in others.
PLANTERS PUNCH (For One)
Juice 1/2 lemon 1/2 ounce grenadine 1/2 ounce curaçao 2 ounces Jamaica rum Pour lemon juice, syrups, liquor into shaker, add cracked ice, shake and pour unstrained into collins glass. Fill with Sparklet water, stir, garnish, serve with straws. Glass is often stirred until frosted.
FISH HOUSE PUNCH (For One)
Juice 1/2 lemon 1 teaspoon powdered sugar 1 ounce cognac brandy 1 ounce peach brandy 1 jigger Jamaica rum Pour lemon juice and sugar into collins glass prepared with fine ice, stir well. Add liquor, fill with Sparklet water, garnish, serve with straws.
RUM COLLINS
Made same as Tom Collins, substituting rum for dry gin. Always use a dark, pungent type rum when making a Rum Collins.
WARZANA PUNCH (ForTen Persons)
1 quart claret 1 quart champagne 2 jiggers Cointreau 2 jiggers Santa Cruz or Jamaica rum 1/2 glass orange juice 1/2 glass lemon juice Add 1 quart Sparklet charged water.
YUCATAN PUNCH (For Six Persons)
1 pint heavy rum 1 quart sherry 3 egg whites, whipped separately Juice 4 lemons Juice 2 oranges 1 cup ( 6 oz.) sugar Add 1 pint Sparklet water.
BLACK STRIPE
1 jigger Jamaica rum 1 tablespoon molasses 1 teaspoon sugar Serve in highball glass with cube ice Fill from Sparklet Syphon.
18
BRANDY DRINKS
BRANDY COBBLER
1 teaspoon powdered sugar 2 ounces grape brandy Prepare a collins glass with shaved or fine ice. Add sugar, dissolve with Sparklet water. Add brandy, then fill with Sparklet water. Stir well, garnish and serve with straws. Grenadine may be substituted for the sugar, but this is not a common practice.
BUILDER UPPER
1 lemon 1 ounce Benedictine 1 jigger cognac brandy Peel rind of lemon in spiral fashion, hang it in collins glass. Add pieces of cracked ice, Benedictine, cognac, fill from Sparklet Syphon.
SARATOGA BRACE-UP
3 ounces grape brandy (domestic) 1 scoop vanilla ice cream 1 ounce Curaçao Shake very well, pour into collins glass, fill from Sparklet Syphon.
CAMARGO PUNCH (For Eight Persons)
1 pint red wine 1 pint port Juice 6 oranges
1/2 pound sugar 1/2 pint brandy or rum Add 1 pint Sparklet charged water (Serve with fresh strawberries or sliced bananas or nutmeg.)
CURAÇAO PUNCH (For One)
Juice 1/2 lime 1 jigger curaçao 1 ounce cognac brandy Mix in collins glass containing shaved ice, fill with Sparklet water. Garnish, serve with straws.
BULLDOG
Juice 1/2 lime 1 jigger apricot brandy Squeeze juice 1/2 lime into highball glass, add lime shell, cube of ice, jigger of apricot brandy, fill with Sparklet water. If drink is too sweet add dry gin.
S U N S H I N E FIZZ
1 jigger grape brandy Juice 1/2 lemon 2 sprigs fresh mint Shake well, strain into highball glass. Fill from Sparklet Syphon.
FARMER GREY
1 jigger apple brandy 1/2 jigger curaçao Juice 1/2 lemon 1 teaspoon sugar Shake with cracked ice, pour unstrained into collins glass; fill with Sparklet Syphon water.
1 9
MISCELLANEOUS
MINERAL WATERS Make your own mineral water with your
Sparklet Syphon and Bulbs, and mineral
salts from your druggist. Some of the
best are Lithia, Carlsbad, Seltzer, Vichy,
Kissinger and Citro-carbonate, and the
packages carry full directions.
SPARKLING FRESH FRUIT DRINKS Into glass half full of ice pour juice of
a lemon or lime or 2 large oranges or use
canned fruit juices; fill from Sparklet
Syphon. Drop in Maraschino Cherry, dec
orate with spiral peel.
SODA COCKTAIL 1 teaspoon powdered sugar
2 dashes Angostura bitters
2 small lumps ice
Pour Sparklet charged water on the above
ingredients, stir well with spoon, remove
ice and serve.
MILK AND SODA Pour 1/2 glass milk into tumbler, fill with
Sparklet charged water. Half and half
cream and milk may be used, if desired.
Universally prescribed as a beverage for
the sick and convalescent, or for those
who cannot digest milk.
MALTED MILK Pour small wine glass of the desired
flavor of syrup into an ordinary glass.
Add equal quantity of milk. Add 3 tea
spoons malted milk. Shake with ice,
strain into glass. Fill glass with Sparklet
charged water.
SPARKLET EGGNOG Break 1 egg into a tall glass. Add 1 oz. of
the desired flavor syrup. Add milk so
that glass is half full. Stir with spoon.
Add a little grated nutmeg. Add 2 drops
of vanilla extract. Fill from Sparklet
Syphon.
ICE CREAM SODA America ' s most popular quencher tastes more delicious the Sparklet Syphon
way. Pour two ounces of syrup into a tall glass, add one ounce of sweet cream, a
scoop of quality ice cream. Fill f rom Sparklet Syphon. Serve with straws.
20
( T o obtain perfect results be sure to read carefully and follow these simple instructions.)
1. FILL WITH COLD WATER Unscrew Syphon Head and remove Syphon Tube with Rubber Washer. FILL B O T T L E FULL with fresh COLD water, the colder the better. Then replace Syphon Tube and screw down Head tightly by hand.
2. ATTACH BULB HOLDER AND INSERT BULB Slip off Piercing Chamber Cap, screw on Bulb Holder one or two turns and insert Bulb. Then turn further until slight tightening is felt. The Syphon is now ready for charging.
3. PIERCE BULB Holding Syphon in position shown (base downward), continue to S L O W L Y screw down Bulb Holder until bubbles are heard entering water. Then, immediately—
4. SHAKE SYPHON VIGOROUSLY Holding in position shown with Piercing Chamber Cap in palm of hand and base of Syphon pointed downward, S L O W L Y screw down Bulb Holder—half a turn at a time — and continue to shake vigorously until bubbles entirely cease to be heard. Then—before using Syphon—
5. REMOVE BULB HOLDER, REPLACING WITH PIERCING CHAMBER CAP The Syphon should not be used until this is done. When removing Bulb Holder a slight "ph-f-f-t" will be heard, indicating that the Syphon Head Check Valve has closed.
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If after prolonged usage it should become desirable to clean Syphon, the procedure is extremely simple. W i t h i n the bottle there is a Measuring Tube which measures off the exact quart content. This Measuring Tube must be removed to thoroughly clean and rinse, and must be replaced properly and securely before charging. Just follow these illustrated instructions:
1. INSERT KEY AND UNSCREW Remove Syphon Tube, then drop special key (which accompanies Syphon) within the bottle neck. Turn key counterclockwise, unscrewing Measuring Tube, and remove.
Fill bottle with tepid water in which a tablespoonful of baking soda has been dissolved. Then shake well and drain. Rinse thoroughly with clear, fresh, tepid water.
2. REPLACE MEASURING TUBE BEFORE RECHARGING
Drop Measuring Tube within Syphon neck. By means of key turn clockwise, screwing down tightly as possible to avoid leakage. Remove key and insert Syphon Tube.
IMPORTANT I F GAS IS H E A R D E S C A P I N G at neck of Syphon (while charging or
directly afterward), this indicates that the Measuring Tube is either not
sufficiently screwed down or is improperly placed in position.
T O A D J U S T : remove Head and Syphon Tube, unscrew Measuring
Tube, empty Syphon. Then follow directions immediately above in
Paragraph 2 , being extremely careful to engage threads correctly and
screw down tightly.
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HOW TO RENEW WEAR ING PARTS
The Bulb Neck Washer inside the Piercing Chamber on the Syphon Head, as well as the Tube Washer fitted to the Tube inside the Syphon, may be obtained direct from any dealer at small cost, and are easily replaced by the user.
But the Piercing Pin device on the Streamline Sparklet Syphon requires special handling. Should this part become worn after sustained use, the Syphon Head (not the bottle) should be returned to your nearest Sparklet Service Station (name supplied on request), or to our New Jersey factory, for replacement at nominal cost.
NOTE THESE HELPFUL P O I N T S 1. Whenever possible, keep charged Syphon in refrigerator; for instant use, fill with fresh ice water. Always shake vigorously before serving.
2. T o insure a lively, bubbly drink, Sparklet water should be syphoned gently into the glass.
3. Any water remaining in the Syphon after use will keep indefinitely.
4. Possession of two or more Syphons will preclude the necessity of frequent refilling. One Syphon—a full quart—will make about seven tall iced drinks.
5. Keep screw-threads on outside of Syphon Head (where Bulb Holder fits on) as well as those on Syphon Bottle Neck sharp, clean and free from moisture by occasional application of light coating of pure vaseline (use stiff brush).
THE COMPANY BEH IND S P A R K L E T S The Sparklet Syphon is the world's first refillable syphon bottle, originated and
manufactured by Sparklets, Ltd., of London since 1896, now made and sold throughout the United States by Sparklets Corporation, New York.
Sparklets unreservedly guarantees every new Streamline Sparklet Syphon for quality of materials, workmanship and perfect operation. Sparklet Red Band Bulbs are warranted full capacity, keep indefinitely and are certified by the Pittsburgh Testing Laboratory; protected by U. S. Patent No. 2066517.
• Sparklets are made in the United States and distributed
by SPARKLETS CORPORATION Sales and General Offices: 515 Madison Avenue, New York, N. Y . Factory and Service: 1206 South Grove Street, Irvington, N. J .
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