1934 My New Cocktail Book (2 nd edition) by G F Steele

M Y NEW COCKTAI L BOOK

1/2 Swedish Punch 1/4 Bacardi Rum 1/2 Applejack

ROULEHE

1/2 jigger Apple Brandy I/2 jigger French Vermouth 1/2 jigger Lime juice 1/2 pony Grenadine syrup white of an Egg

ROYAL SMILE—No.I

1/3 Dry Gin 2/3 Applejack

ROYAL SMILE—No.2

2 dashes Grenadine juice of one Lime

1/2 glass Lillet 1/4 glass Brandy 1/4 glass Orange juice 2 dashes Grenadine

ROY HOWARD COCKTAIL

This cocktail was named after that brilliant journalist, Roy Howard, of New York. Until recently it has been impossible to get Lillet in America. It is a French wine, slightly stronger than Chablis or Sauterne, and is used as a basis for cocktails as a substitute for Vermouth. It is not as strong as a spirit, but is a little more fortified than a beverage wine. The agents of the makers are Messrs. Gantz & Co., 144 Madison Avenue, New York City, and Lillet may be obtained from the retail liquor store of M.Lehmann, Inc., 386 Park Avenue, New York City.

3/4 jigger Dry Gin

RUBY

I barspoonful Applejack dash Grenadine

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