1933 Fine Beverages and Recipes fo Mixed Drinks by J & C Sasena

It's smart to be legal! Whiskey—Rye,Bourbon,Scotch, Canadian, Irish, etc. Gins—Gordon,Plymouth,Old Tom,Sloe Gin, Holland Gin, etc. Vermouths—MartiniRossi-Italian,Noilly,Prat&Co.,French. Rums—Fields Jamaica, St. Croix, Bacardi, etc. Brandy—Hennessy,Atard Dupuy,Pinet Castillon, etc. Fruit Brandy—Blackberry,Strawberry,Apricot,Cherry,etc. Liqueurs and Cordials—Benedictine, Chartreuse, Creme de Menthe, white and green. Cream de Cacao, Cream de Yvette,Curacao,Grand Mariner,Kummel,Maraschino, Medoc Cordial, etc. Bitters—^Angostura,Peychand,Orange,Pepsin,Boonekamp, Fernet Branca, etc. Wines—Domestic,or imported Champagne,Claret,Sauterne, still and sparkling Burgundy,Rhine, Moselle, Dubonet Sherry, Port, Madeira, Chianti, Marsala, etc. Beer—Local,domestic and imported. Ale and Stout—Dog's Head Ale, White Label Ale,Younger's Scotch Ale, Guinness' Stout, etc. Miscellaneous—Grenadine Syrup, Raspberry Syrup, Cock tail Olives, Club Soda, Celestins Vichy Water,etc. In conclusion we earnestly recommend moderation in the use ofintoxicating liquors,the careful selection ofingredients, the accuracy in observing the proportions,and you will com pound from the recipes in this book beverages that are de lightful to the taste and easily assimilated by the system.

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