1927 Barflies and Cocktails

SoutJ1 Side. Juice of 1 Lemon, 1 reaspoonful of Sugar. 2 or 3 sprigs of Fresh Mint, 1 g lass of Gi n (Gordon). Shake well and srrain inro medium-sized cumbler, and add Syphon. Seyer a u Champagne. In a large cumbler puc 1 measure o f Vanilla Ice C ream. 2 dashes Maraschino, 2 dashes Cura~ao, 2 dashes Brandy. Fill balance w ith C hampagne, stir well, and add a slice of Pineapple, a slice of Orange, and a slice of Lemon. 2 Cher– ries, 2 Strawberries. (A very popular beve rage on the Continent.) Spirit of St. Louis Cocktail. Whire of one egg, teaspo onful of G renadine, one glass of gin, two dashes of orange water. Shake well and strain. Inspired at the New York Bar by the t rans-Atlantic fligh t of Caprain Charles A. Lindbergh. Stanley Cockt ail. 1/ 6 G renadine, r/ 6 L emon Juice, r/J Rum, 1/J Gin. S tar Cockta il. 1 reaspoonful Grape Fruit Juice, 1 dash Iralian Vermou1 h. 1 dash French V ermouch, 1/ 3 Apple Jack or Calvados, 1 / 3 Gin. Shake well. (A ve ry popular cocktail at the Plaza, New York. )

Stinger. 2/J Whire Creme de Me nthe, 1/ 2 Brandy.

St. l\fa1·c Cocktail. 1/ 6 Groseille, r/J Gin, 1/ 6 Cherry Brandy, 1/J French V ermourh. Shake well. srrain inro cocktail glass. (R ecipe by Eric Forrester, Bartender, Cercle D. Nautique, Cannes. )

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