1936 The Artistry of Mixing Drinks by Frank Meier

IM

M

M

M

[P Fl

M M H P P

p

p E p

CUPS

7^

p

P, P P

A FEW SPRIGS OF FRESH MINT MAY ADVISEDLY BE ADDED IN MOST CUPS EXCEPT IN THE CIDER AND THE VELVET CUP.

p p

CHABLISorPOUILLYCUP

CIDER CUP

FOR SIX DRINKS In half-gallon pitcher: a large piece of Ice, one glass of Benedictine, three thin slices of ripe Pineapple, one bottle of Chablis, Pouilly or other white Burgundy; stir gently and serve. Two peeled ripe Peaches may be used to replace Pineapple.

FOR TEN DRINKS In half-gallon pitcher: a large piece of Ice,one peeled Orange in slices,one glass each ofApple Jack or Calvados, Maraschino and Cura5ao,one quartofsweet Cider,asplitofSchweppes soda water; stir gently,add Fruit of season and serve.

P

P

P

P P

P

P ^[P1[p1[M1[^[P][p]|M][p1i!p][p]i^[I^i^[Pi[^ 52