1934 Charles Book of Punches and Cocktails

35

LADIES' COCKTAILS AND DELICACIES

PoussE CAFE Pour carefully into a long thin cordial glass the fol– lowing in rotation : raspberry syrup, orange Curacoa, green Creme de Menthe and brandy. Other Combinations of cordials may be effected, always bearing in mind that the heaviest should be poured first and always end with brandy.

QUEEN OF IRELAND

Place two thirds green Creme de Menthe in shaker, one third Vermouth and one dash of orange bitters; fill with ice, shake well to get a smooth mixture and strain into cocktail glass.

FANCY SOUR COCKTAIL

In shaker place one portion Vermouth, three dashes of Maraschino, four dashes of bitters and a dash of orange bitters. Squirt in juice of a quarter of a lemon. Fill with ice, shake and strain into cocktail glass.