1933 Here's How by George A Lurie

MISCELLANEOUS

151

BRANDY SHAKE 1 jigger Lemon

Cognac

3 spoons

Sugar Syrup ....2 spoons Shake well with ice, strain into short highball glass and

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BRECK AND BRACE 1 jigger Champagne

Cognac to fill Stir cognac in frosted highball glass with ice, add cham pagne to fill and serve.

BROWN SHAKE Curacoa (Brown)%jigger Angostura

2 drops

Lemon 1 spoon Shake well with ice, strain into cocktail glass and serve.

BULL'S EYE

Brandy

1% jiggers Sugar Syrup 1 spoon

Milk to taste Shake well with ice, strain into highball glass, grate nut meg over and serve. 1% jiggers Nutmeg

BUTTERFLY FLIP

Cognac Angostura

1 jigger Creme de Cocoa...1 pony

1 dash Milk

jiggers

Sugar Syrup ....1 spoon Nutmeg to taste Shake well with ice, strain into highball glass, grate nut meg over and serve. CAFE KIRSCHE Kirschwasser ...% jigger Anisette ^ jigger Sugar Syrup ...2 spoons Hot Coffee 3 jiggers Shake all well with ice, strain into goblet and serve.

CHAMPERELLE Curacoa (1) ....% jigger Anisette (2) ....^ jigger Chartreuse (3) .% jigger Cognac (4) ...% jigger Angostura ....few drops

Pour carefully, as numbered,into chilled pousse cafe glass, so that ingredients will not mix, and serve with cut straws and ice water chaser.