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

M Y NEW COCKTAI L BOOK

1/3 Kirschwasser I/3 Brandy I/3 cold black Coffee white of an egg

CAFE AU KIRSCH

I jigger Dry Gin I barspoonful Anisette 1 barspoonful Cream white of an Egg 2 glasses Applejack 2 glasses Orange juice I glass Cointreau I glass Orange bitters

CAFE DE PAREE

CALVADOS

20% Italian Vermouth 20% French Vermouth 40% Dry Gin

CARABOA

WALLOW

1/2 Applejack i/2 White Creme de Menthe 3 dashes Absinthe (Recipe of Duke de Alba, great Span ish Grandee) 1/2 lump Cane Sugar in an empty Champagne glass Add 1/4 teaspoonful An gostura bitters Fill glass with Brut (nat ural) Champagne

CASTLE DIP

CHAMPAGNE

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