1927 Barflies and Cocktails

Zazarac Cocktail. 1/ 6 Bacardi Rum, 1/ 6 Anisette (Marie Brizard) , 1/ 6 Syrup of Gomme. 1/J R ye Whisky, I dash of Angost ura. r dash of Orange, 3 dashes of Absinthe. Shake well, and strain into small-sized tumbler, and squeeze lemon peel on top. Xanthia Cocktail. 1/J Cherry Brandy, 1/J Yellow Chartreuse, 1/J Gin. Shake well and strain into cocktail glass. Xcrcs Cocktail. 1 dash of Orange Biners, r dash of P each Bitters, 1 dash of Gomme Syrup, 1 glass of Dry Sherry.

Yale Cocktail. 3 dashes Orange Bitters, r dash Angostura Bitters, r glass of Gin. Shake well, strain into medium-sized wineglass, add a squirt of syphon, lemon p eel squeezed on top. Yokohama Cockta il. I dash of Absinthe, 1/ 6 Grenadine, 1/ 6 Vodka, 1/J Orange Juice, 1/J Gin. Shake well, and strain into cocktail glass. Za l~ Cocktail. 2 dashes of Pepson Bitters, I/J Nicholson Gi n, 2/J C in– zano Italian V ermouth. Shake well, strain into cocktail glass, with a cherry. (Recipe by F. Newman, Paris.)

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