1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

96

1934 ADDITIONS

ALEXANDER COCKTAIL

1 pony cream. 1 pony Creme de Cacao.

2 ponies Dry gin. 1 pony lime juice. Shake till icy cold in mixer. Serve in tall glass. ALLEY-OOP COCKTAIL 3 ponies gin. _i pony Grenadine. 1 pony cream. 1 white of an egg. Juice of 1 lime. Frappe till icy cold. Serve in tall thin glass. AMERICAN BEAUTY (Use tall thin glass.)

1 teaspoonful of creme de menthe; fill with shaved ice; then in another glass mix the following : Juic.e of y,; orange; small spoon– ful of sugar; Yz jigger good brandy; y,; jigger French vermouth; pour in the first glass; dash the top with port wine. Dress with fruits and a sprig of green mint and serve with a straw. ANGEL'S TIT Fill cordial glass % full of Curacao; float cream on top; stick toothpick through a cherry and place on top of glass. ANNETTE FIZZ I White of 1 egg. 1 teaspoonful of sugar. 1 jigger gin. 2 dashes lemon juice. 1 jigger pineapple juice. Frappe till icy cold. Serve in tall thin glass. THE ARMOUR Mixing gla~s half full ice, half a jigger sherry, half a jigger Italian Vermouth, three dashes orange bitters, mix well, strain into cocktail glass, add a piece of orange peel.