1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING .................. ..,,,._ ................................................... , -- --

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HANKOW SPECIAL

1 part gin ,% part Anisette ,% part heavy cream

White of an egg to 4 cocktails Frappe thoroughly before serving.

Take some hearts of celery, wash thoroughly and dry with a towel. Stuff the celery with caviare, and dust with hard boiled egg that has been put through a potato ricer.

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