1927 Barflies and Cocktails

Ch ampa gne des Pauvrcs . 1 glass of Brandy. 1/2 glass of Syrup C icron, balance Soda Wacer. Cinzan o a nd Cura!;aO. 1 glass Cinzano V ermo urb. 1/ 2 glass Cura{ao, balance Soda Wacer. Dubonne t Citron. 1 glass Dubonner, 1/ 2 glass Syrup C irron, balance Soda Wacer. Kirsch and Cassis. 1 glass Cassis, 1/ 2 glass Kirsch, balance Soda Warer. Kirsch and Crcmidinc . 1 glass Kirsch (wineglass). 1/ 2 glass G renadine. balance wich Soda. Picon-Coinu·cau. 1 glass Picon, 1/ 2 glass Coincreau , Soda Wa ter. Picon Gren a dine . 1 glass Amer P icon . 1/ 2 glass G renadine. balance wirh syphon. Verm outh Cassis. 1 glass Noi ll y P rac Ve rmo uch, 1/ 2 glass Cassis, Soda Wacer. Vermouth Cura!;nO. 1 glass F rench Vermouth, 1/ 2 glass Cu ra~ao, Soda W are r. Vermouth Cockta il. 2 dashes of Angoscura, 2 dashes of Orange Biccers. 2 dashes of Gomme Syrup, 1/2 glass F rench Vermouch, 1/ 2 glass lcalian Vermo uch. Shake well and scrain inco cocktail glass, and squeeze lemon peel on cop. Vfo e n Rose Cock tail. 1/ 6 Lemon Juice, r/ 6 Grenad ine, 1/3 G in, 1/J Kirsch– wasser. Shake well and strain. (Recipe bf! Dominique, New Y ork Bar, N ice.)

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