1936 The Artistry of Mixing Drinks by Frank Meier

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FRENCH VERMOUTH In mixing-glass: a dash each of Orange Bitters and Curasao, one glass of French Vermouth ; stir slightly and serve. FUTURITY In mixing-glass:a dash ofAngos tura Bitters, one-third French Vermouth,two-thirdsSloeGin; stir well and serve. GENEVER In mixing-glass:a dash ofAngos tura Bitters, one glass of Holl and Gin; stir well and serve. GIBSON In mixing-glass: one-fourth Italian Vermouth,three-fourths Gin; stir well and serve with small white Onion. GIMLET In cocktailglass:one-third Lime Juice Cordial, two-thirds Gin; stir and serve. Do not ice. GIN In mixing-glass: a dash of An gostura Bitters,a dash ofItalian Vermouth, one glass of Gin; stir well and serve.

FERNET MINT In cocktail glass: half Fernet Branca, half green Creme de Menthe;stir slightly and serve. May be Iced If desired. FERNET VERMOUTH In cocktail glass: half Fernet Branca, half Italian Vermouth; stir slightly and serve. May be Iced If desired. In shaker: a teaspoon each of French and Italian Vermouth, two teaspoons of unsweetened Grape Fruit juice,one-halfglass of Bacardi ; shake well, strain into small wineglass containing a piece of Ice and serve. FOURTH DEGREE In mixing-glass: two dashes of Anis"Pernod fils",one-fourth French Vermouth, one-fourth Italian Vermouth,half Gin;stir well and serve. FRANK'S SPECIAL In mixing-glass: a dash ofPeach Brandy, half French Vermouth, half Gordon's Gin; stir well and serve. F. Y. C. S. Florida Yacht Club Special.

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