1927 Barflies and Cocktails

Champagne Cup. Put :z or 3 lumps of Ice in a large jug and add 1 liqueur of Brandy, 1 liqueur of Maraschino. I liqueur of Cura~ao, 1 bottle of Champagne. 1 bottle of Soda Wate r. Stir well, and decorate with fruits in season and two sprigs of fresh mint and a slice of cucumber peel. Champagne Julep. Use a large fancy wine glass, put 1 lump of Sugar and 1 sprig of Fresh Mint, 1 lump of Ice, then pour your Cham– pagne very slowly, at the same time stirring gently all the time, and ornament the top in a tasty manner with fruits in season. 1 teaspoo nful of Gomme Syrup. Shake well, strain in a wineglass, and add Champagne. (Recip~ by Johnny Leapold, Grand Cercle, Aix-les-Bains.) Ch utou Cocktail. 1/ 4 Mandarin, 1/ 4 Brandy, 1/ 4 Anis del Oso, 1/ 4 Cherry Brandy. (Recipe by A . N ini of Chatou. Brevete S(ans) G(arantie) D(e) G(oulot). Chinese Cocktail. 1 dash Angostura. 3 dashes Maraschino. 3 dashes Cura~ao, 1/ 6 Syrup Grenadine, 1/J Jamaica Rum. Shake well and strain. (Recipe by F. P. Newman, Paris. ) Chocolate Cocktail. 1 yolk of a Fresh Egg, 1/6 Yellow Chartreuse, 1/J Port Wine, 1 teaspoonful of Ground Chocolate. Shake well. Ch ampagne Piek·me-Up. 1 liqueur of Brandy, 1 liqueur of French Ve rmouth,

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