1936 The Artistry of Mixing Drinks by Frank Meier

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ELEGANT # In mixing-glass;a dash of Grand Marnier, half FrenchVermouth, half Gin; stir well and serve. ELK'S OWN In shaker: half white of Egg, a teaspoon of Lemon juice, one-' halfteaspoon ofSugar,halfglass each ofPortWineand Canadian Whiskey;shake well,strain in to small wineglass and serve. EMERALD In shaker: half Prunellia, half Gin; shake well and serve. An After-Dinner Drink. ENCORE In pousse-cafe glass: pour slow ly on top of one another one- third each Curasao,Maraschino and Brandy: set aflame, allow to burn for one minute, let EVANS Special for Mr. Montgomery Evans, the travelling Author. In mixing-glass: a dash each of Apricot Brandy and Curasao, one glass of Rye Whiskey; stir well and serve. glass cool and serve. An After-Dinner Drink.

FANCY LIQUEURS See page 47.

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FASCINATOR In shaker: a dash of Anis"Per nod fils',' half French Vermouth, half Gin,a sprig of Mint;shake well and serve. FAVORITE In mixing-glass: one-third each of French Vermouth, Apricot Brandy and Gin,a dash of Lime or Lemon juice, stir well and serve.

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