1931 Cuban Cookery by Blanche Z de Baralt

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Stir well in large glass with two

pieces of ice.

Strain and serve in well chilled cocktail glass, adding a twist of orange peel and a Marasquino cherry.

MARY PICKFORD COCKTAIL One third pineapple juice Two thirds Rum Bacardi One dash Grenadine Cracked ice. Shake well.

ISLE OF PINES COCKTAIL

One half teaspoonful sugar One third grapefruit juice Two thirds Bacardi Rum Cracked ice. Shake well. Served in very cold glass.

HAVANA YACHT CLUB COCKTAIL Two thirds Bacardi Rum One third Italian Vermouth One dash Apricot Brandy Cracked ice. Shake well.