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

NEW COCKTAI L BOOK

M Y

I jigger Dry Gin 1/2 jigger Italian Vermouth i/2 jigger Orange juice barspoonful Grenadine white of an Egg

SANDY McKAY

100% Brandy

SARATOGA

2 dashes Pineapple juice 2 dashes Maraschino dash Orange bitters

1/2 Sloe Gin 1/2 Applejack

SAVOY TANGO

I portion Whiskey 4 dashes Absinthe (turn glass around slowly) 3 dashes Peychaud bitters

SAZARAC

lump of Sugar sprig of Mint

glass Bacardi Rum juice of 1/2 Lemon or I Lime tablespoonful Grenadine white of I Egg

SEPTEMBER MORN

2 dashes Grenadine

SHANGHAI

3/8 Lemon juice I/8 Anisette 1/2 Jamaica Rum

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