1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

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GIN COCKTAIL

1 part gin 1 dash Curar;ao 1 dash Angostura bitters.

Wrap some giant stuffed olives with strips of bacon. Se– cure the bacon with a toothpick. Drop in hot deep fat, and fry until the bacon is crisp. Powder with pulverized peanuts and serve. Cheese straws are good with this. (Use canape pastry recipe on page 74.) Sprinkle with equal parts grated Ameri– can and parmesan cheese-cut in strips and bake in a hot oven.

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