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

MY NEW COCKTAI L BOOK

EGG NOGG

i/2 Sherry glass Maple syrup

(Plain Maple)

I Fresh Egg

By R. Kane I tumbler Milk Shake well in cocktail shaker and serve cold.

CHERRY COCKTAIL 1/4 cup Maraschino syrup (from bottle of Maras chino Cherries) 2 tablespoonfuls Orange juice I tablespoonful Honey

1 tablespoonful Lemon juice 1/2 cup White Rock or other effervescing water

Mix well in a cocktail shaker and pour over crushed ice in four cocktail glasses. Garnish with a slice of Maras chino Cherry in bottom and on edge of each glass.

FLORIDA COCKTAIL 3 dashes Angostura 3 dashes Gum syrup juice of a Lemon juice of half an Orange

HONEY ORANGE 2/3 cup Orange juice COCKTAIL

2 tablespoons Lemon juice 2 tablespoons Honey few grains Salt

Garnish with shredded yellow Orange rind,

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