1937 Café Royal Cocktail Book Coronation Edition

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COCKTAILS

Put into a wine glass 1 lump of Sugar, and saturate it with Angos- tura Bitters. Having added to this 1 lump of Ice and 1/2 slice of orange, fill the glass with Champagne, squeeze on top a piece of Lemon Peel. A dash of Brandy as required.

CHAMPAGNE

1/2 Cognac. 1/4 Chartreuse. 1/4 Sweetened Lemon Juice. 1 dash Angostura Bitters. Shake and strain into cocktail glass.

CHAMPS ELYSEES

1 dash Angostura Bitters. 1/2 Martini Sweet Vermouth. 1/2 Brandy. Stir and strain into cocktail glass.

CHARLES

3/5 Cherry Brandy. 2/5 Brandy. Dash Lemon Juice. Dash Grenadine. Dash Dry Curasao. Shake thoroughly and serve very cold.

CHERRY BLOSSOM

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