1927 Barflies and Cocktails

Remsen Cooler. Peel a Lemon as you would an apple, then place the rind in a large tumbler. Add 2 lumps of Ice the glass of Scotch Whisky. Fill balance with Soda Water'.

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Robber Cocktail. 1 dash of Angostura Bitters, 1/J Italian Vermouth, 2/J Scotch Whisk.y. Shake well and strain into cocktail glass, wich cherry. (Recipe by Earl Leslie.) Rock and Rye. 1 teaspoonful of Rock Candy Syrup or Gomme Syrup. Juice of 1/ 2 Lemon, .1 glass of Rye Whisky. Scir cogecher and .:;~ rve in same glass, and squeeze lemon peel on cop. Rose Cocktail. 2/ 3 French Vermouth, 1/ 6 Kirschwasser. 1/ 6 Syrup Groseille. Shake well and strain inco cocktail glass. with cherry. (Original Recipe from Johnny, of the Chatham Bar, Paris.) Royal COcktail. l/J Gin, l/J French Vermouth, r/J Cherry Brandy. 1 dash Maraschino. Shake well and strain into cocktail glass. with cherry. ( Recipe by Otis Mackinney, from the Hotel Royal, Nice, 1908.) Royal Fizz. Yolk of a Fresh Egg, r teaspoonful of Grenadine, Juice of 1/ 2 Orange, Juice of r/ 2 Lemon, 1 glass of Gordon Gin. Shake well and strain into medium-sized rumbler. Fill balance w ith syphon.

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