1936 The Artistry of Mixing Drinks by Frank Meier

■H E g E E E E E E E E E E P H[El[PI[PIElfPl[M [ElREl[PI[PI[PI[Ml[M PIPE LINE In shaker: one-fourth Lemon juice, one-fourth Apricot Bran dy, half Bacardi; shake well and serve. PLANTER'S In shaker: one-fourth Lemon syrup, one-fourth Orange juice half Rum ; shake well and serve. PLUNGER A favourite at the Casinos in Deauvilie and Cannes. In shaker: one-third each of Swedish Punch, Bacardi and Apple Jack or Calvados; shake well and serve. POLLY'S SPECIAL By W. Pollock, Park Lane Hotel, London. PORT WINE In mixing-glass: a dash of An gostura Bitters, a teaspoon of Brandy, one glass of Port; stir slightly and serve. PRAIRIE OYSTER In cocktail glass: a teaspoon of Vinegar, the yolk of an Egg, a teaspoon of Worcestershire and Tomato sauces, top with Salt and Pepper, and serve with glass of ice water. Brandy or dry Sherry may be used to replace Vinegar. PRESIDENTE In mixing-glass: a dash of Cura- 9ao, a dash of Grenadine, half Chambery Vermouth, half Ba cardi; stir well and serve.

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In shaker: one-fourth each of unsweetened Grapefruit juice & Curasao, half ScotchWhisky; shake well and serve. POMPADOUR ^ In shaker: the juice of one- quarter Lemon, half St. James Rum, half Pompadour; shake well and serve. Note. — Pompadour is a spe cially prepared Wine from the Pinot (Charentais) Grape and contains at least 18" of alcohol.

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PRINCETON In mixing-glass: a dash of Or ange Bitters,half Gin,halfwhite Port; stir slightly and serve. QUAKER In shaker: the juice of one- half Lime or quarter Lemon, a teaspoon of Raspberry syrup, half RyeWhiskey, half Brandy; shake well and serve.

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