1934 Tom and Jerry's Bartender's guide
The Complete Buffet Guide, or
I08
MARY LOUISE PUNCH Sweeter Than Sweet
tablespoonful of sugar.
4 dashes lemon juice. 4 dashes lime juice. 4 dashes orange juice. 2 jiggers cJaret..
. · Serve in tall thin glass, 0 filled with cracked ice. MARY PIO~ORD % freshly extracted pineapple juice. 7:) Bacardi. A dash of Grenadine. Ice, shake well. (Original Cuban recipe.) MERRY-GO-ROUND COCKTAIL
(Prize winning recipe by Samuel G. Blythe, Author. The Na– tional Ass'n. for Advancement of Fine Art of Drinking, Carmel/ by the Sea, Calif., Dec. 9, 1933, through,courtesy Hotel Del Monte.) One-sixt~ French ver_mouth; one-sixth r.talian vermouth (bot!~ to be genume) ; two-thirds London Dry Gm (also genuine) . Mix with spoon in tall glass filled with ice; one good sized green oliv~ in each cocktail; squeeze of lemon peel over top of each cocktail.
MIAMI
3 ponies pineapple juice. 1 jigger gin.
Frappe till icy cold. Serve in tall thin stem glass. MICHIGAN AVENuE jigger gin. jigger cream.
1 white of an egg per cocktail. 3 dashes lemon juice per cocktail. Sugar to taste. Frappe till icy cold. Serve in tall thin glass.
MILLIONAIRE
White of 1 egg. 2 dashes Grenadine. 2 dashes Curacao. 3 ponies rye whisky.
Frappe till icy cold. Serve in tall stem glass.
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