1930 The Art of Drinking What and How by Dexter Mason

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THE YELLOW DIAMOND

1 part gin 1 part yellow chartreuse 1 part Italian Vermouth Stuffed olive in each glass.

Toast some crusted bread on one side. Butter the untoasted side, dust the butter with pul– verized almonds or peanuts. Cut into finger strips. Lay a sliver of anchovy filet on each, garnish with one or two capers and lemon juice.

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