1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

ALEXANDER

2 parts gin 1 part creme de cacao 1 part heavy cream.

Heap caviare on rounds of toast, garnish with chopped egg and a dash of scraped onion, place in a hot oven for one and one-half minutes. Serve plenty of olives and pickled onions with this.

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