1936 Shaking in the 60's by Eddie Clarke

COCKTAILS

Sazerac

Use a small, heavy type tumbler glass. Place in a lump ofsugar, slightly moisten with Peychaud bitters {if not available use Angostura). Crush sugar and the bitters together, add lump of ice and a good dash of Pernod, also a dash of Anisette. Pour in a good measure ofBourbon or Rye whisky, and drop a twist oflemon peel into the drink before serving.

Shanghai i measure Jamaica rum

%measure fresh lemon juice measure Pernod dash of Grenadine Shake and strain into a cocktail glass.

Bamboo i measure dry sherry

I measure dry Vermouth Stir and strain into a cocktail glass, add a squeeze oflemon peel.

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