1932 The art of Mixing by James A Wiley

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PLAZA COCKTAIL 1/3 Gin, 1/3 Italian Vermouth, 1/ 3 French Ver· mouth and 1 chunk fresh pineapple with a few ice. Agitate thoroughly and remove the contents.

POLO COCKTAIL 1/6 grape fruit juice, 1/6 orange juice, 2/3 Gin.

PORTO FLIP To the yolk of a fresh and flippant egg, add I teaspoonful of sugar and I glass of Port Wine. Shake well and strain into small wineglass, grate nutmeg on the bottom, and wait for results. PORT WINE COCKTAIL When you put 1 dash of Angostura, 1 dash of orange bitters, 2 dashes of Curacao and I glass Port Wine all in a shaker with ice and kick it around until tired, the result is well worth making another. PORT WINE COBBLER Half fill a large glass with fine ice, add I glass of Port Wine, 1/z glass of Curacao, Yz glass of Mara· schino, and 1 teaspoonful of sugar. Fill balance with seltzer, stir ambitiously, then decorate the top with fruits.

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