1927 Barflies and Cocktails

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I yolk of a Fres)l Egg, i /J Anisette, 1/J Cura~ao (Orange). i /J Brandy. Shake well and strain into a small wineglass. (Recipe F. Newman, Paris.) Nineteen-Twenty Cocktail. I dash of Absinthe, i / 6 Pernod Kirschwasser, i / 6 Crystal Gin, 2/J French Vermouth, I teaspoonful of Groseille Syrup. Shake well and strain into cocktail glass. Nineteen-Twenty P ick-me-up. 1 /3 Gin, '2/J Pernod Absinthe, I dash Angostura, I dash Orange Bitters, 1 dash Gomme Syrup. Shake well, and strai n into medium-sized w ineglass, and fill balance with Soda. Old-Fashioned Whisk y Cocktail. Take a small tumbler and put into it 4 dashes of Ango– srura Bitters, 1 lump of l ee, I glass Rye W hisky, I table– spoonful castor sugar. Stir well until Sugar is dissolved, then squeeze lemon peel on top and serve in same glass as mixed. Olivette Cocktail. 2 dashes Gomme Syrup, 3 dashes Orange Bitters, 3 dashes Absinthe, 2/J Plymouth Gin. Shake well and strain into cocktail glass w ith olive, . and squeeze lemon peel on top.

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