1932 The art of Mixing by James A Wiley

·----- ··········· ···········~27

in the shape of a bouquet. Call Hemingway 6-2323 and we'll be right over.

MISSISSIPPI MULE COCKTAIL To 2/ 3 Gin put 1/ 6 Cassis and 1/ 6 l emon juice. Stir and tickle your palate-and what a kick! MONKEY'S GLAND COCKTAIL Try 1 dash of Absinthe with 1 teaspoonful of Grenadine, 1/z orange juice and 1h Gin. Stir well, and serve in peanut sh ells. MONTANA COCKTAIL With 2 dashes of Anisette, 3 dash es orange bit– t ers, 1h French V ermouth and 1h Gin under cover with a load of ice it's up to the shaker; afterward pour and squeeze a curl of lemon on top. MORNING GLORY Fizz 1 white of one egg, 1 teaspoonful of sugar, 1 juice of one l emon, 1 t easpoonful of Anisette, 1 drink of Scotch Whiskey. Shake well, and strain into medium-sized glass, fill balance with soda water, or dry gingerale. MOUNTAIN COCKTAIL Take the white from a farmer's egg and add to it 1/ 6 lemon syrup, 1/6 French Vermouth, 2/ 3