1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

CHOCOLATE COCKTAIL

1 part port wine A dash of bitters

Break an egg in the shaker for each cock– tail. Shake vigorously with plenty of ice, and strain into the cocktail glasses.

Serve lady-fingers that have been split in half and spread with a combination of cream cheese and bar-le-due.

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