1930 The Home Bartender's Guide and Song Book
THE BARTENDER'S GUIDE AND SPNG BOOK
* Juice of oac-half Lemon Add twice u much Dry Gin Duh of Creem Duh of Grenadine Ice, 1hake and 1traio Spri• of fre1h Mint in the ilua * Juice of one Onnge Pony of Gin Ice, 1h11ke and strain
So they call this one Opalescent! After three rounds we came to the conclusion that the name wasn't as important as the recipe, and if you don't believe us, try it for yourself!
A simple remedy with surprising results. Funny too, how one never tires of oranges, if served in this way. Since America got on to this one, we've found there weren't enough orange trees to supply the demand for oranges. The BLOSSOM 1 is what happens to you, after several innocent rounds. . ·-·.
* Take care that the various ingredie'llts keep their places and do not try to become social mixers One-half glass Maraschino Carefully add the yolk of an Egg Tablespoonful of Vanilla Cordial or the same quantity of Cura~ao Next comes a layer of Creme de Menthe Fill the glass to the brim with Co•nac Ser"' with. a !leady ltaHtl
PARISIAN POUSSE CAFE
Oh, Oh! What have we here? And it's really a Parisian Pousse Cafe? Some fine Sunday after– noon, when you are wondering just what to do to pass the time, call up a couple of the "gang," an'd tell them you are opening a Parisian Pousse Cate. A nd will they come?
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