1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

TOKYO

1 part Bacardi y,j. part grenadine syrup 34. part Maraschino syrup 1 dash bitters Twist a piece of lemon peel in each glass.

Put through sieve equal parts of finely chopped lobster and hard boiled eggs. Moisten with melted butter and cream, using equal parts and season with salt, cayenne and a little German mustard. Spread on strips of toast and garnish with parsley.

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