1927 Barflies and Cocktails

I. B. F. Pick-Me-Up. 3 dasbes of Fernet Branca, 3 dasbes of Cura~ao, 1 glass of Brandy. Sbake well and strain into medium-sized wine- glass and fill balance with Champagne. (Rec~pe by Bob Caril, Bartender, Harry's New York Bar, Paris.) Inca Cocktail. 2 dasbes of Orgeat ··syrup, 2 dasbes of Orange Bitters, 1/J Plymouth Gin, 1/J Dry Sberry, 1/J Frencb Vermouth. Strain into cocktail glass and add a small cbunk of pine– apple. (Invented by H. C. Harrison when in charge at the Em– bassy Bar, London.) Ink Street .Cocktail. 1/J Rye Whisky, 1/J Orange Juice, 1/J Lemon Juice. Shake well, then strain into cocktail glass. (Ink Street, otherwise known as Fleet Street, the centre of the Newspaper World.)

Irish Cocktail.

2 dashes of Absinthe,

2 dashes of Cura~ao,

1 dash of

Maraschino, 1 dash of Angostura,

Bushmill's Irish

2/ 3

Whisky. Shake well, strain into cocktail glass, add 1 medium-sized olive and squeeze lemon peel on top, and serve.

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