1927 Barflies and Cocktails

Eye-C?pener Cocktail. l yolk of Fresh Egg, l teaspoonful of Sugar, 2 dashes of Absinthe, 2 dashes of Cura~ao, 2 dashes of Creme de Noyau, 1/J Rum. (Recipe by F. Newman, Paris, l 907.) Fairbank Cocktail. 2 dashes of Creme de Noyau, 2 dashes of Orange Bitters. l/J French Vermouth, 2/J Gin. Fnntnsio Cocktail. l/J Hollands Gin, l/J Brandy, 1/ 6 White Min t, 1/ 0 Maraschino. Fascinator Cocktail. Three dashes of Anis Del Oso, I sprig of Fresh Mint, l/J French Vermouth, 2/J Gin. (Recipe by Jimmy, Berke/man's Hotel du Nord, RoW!n.) Fernet Branca Cocktail. l teaspoonful Cura~ao, 1/J Fernet Branca, 2/ 3 Cinzano Vermouth. ,._. -·-· ... ...-..- .. -··-·-----· Fish House Punch Half fill a large tumbler with tine Ice, add l glass of Whisky, the Juice of l Lemon. Fill wirh syphon. Stir, decorate wirb fruits in season, and float a little Rum oo top, and serve wirh srraw.

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