1933 Jack's Manual by J A Grohusko

152

JACK S MANUAL

ANGEL BLUSH

25% maraschino 25% creme Yvette 25% benedictine 25% cream on top

ANGEL DREAM

40% maraschino 40% creme Yvette 20% cream on top

ANGEL KISS

60% benedictine 40% cream on top

ANGOSTURA GINGER ALE

I glass ginger ale 3 dashes bitters

^

ANGOSTURA GRAPEFRUIT » Cut the fruit in half. Extract the core or pithy substance in the center with a sharp knife. Insert the knife around the inner edge of the peel and disengage the fruit from the peel without removing the fruit or breaking the peel. Sprinkle plentifully with powdered sugar and dash the opening caused by the re moval of the core with angostura bitters. Ice well before serving.

ANGOSTURA PHOSPHATE (Use a phosphate glass')

Vz teaspoonful acid phosphate 1 teaspoonful of angostura bitters 2 tablespoonfuls of lemon syrup, or juice of half a lemon well sweetened. Fill glass with carbonic water.