1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

THE WEST INDIES

2 parts of rum 1 part fresh lime juice Dash of Angostura bitters Powdered sugar to taste.

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Mince some anchovy filets, some truffles, a teaspoon of capers, then add a teaspoon Tar– ragon vinegar, a teaspoon of anchovy oil and mash up to– gether. Spread on rounds of toasted bread and garnish with strips of Bermuda onion laid criss-cross on top.

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