1937 U.K.B.G. Approved Cocktails (United Kingdom Bartender's Guild)

RA-RE

RANIBOW (Liqueur).

141% Creme de Cacao. 14f% Creme de Violette. 14f% Yellow Chartreuse.

14|% Maraschino. 14f% Benedictine. 14i% Green Chartreuse. 14|% Brandy. Use liqueur glass and pour ingredients carefully so that they do not mix.

RAY LONG,

1 dash Angostura Bitters. 4 dashes Absinthe. 33J% Italian Vermouth. 66f% Brandy. Mix and strain into cocktail glass. 75%.Italian Vermouth. 25% Orange Juice. 1 dash Orange Bitters. 1 slice Pineapple. Shake and strain into cocktail glass.

RAYMOND HITCH.

RECOVERY.

Invented by Charles Jaeger. Squeeze and strain into a tumbler 3 fresh ripe Tomatoes. Add Salt,Pepper and Paprika according to taste. 2 teaspoonsful Worcester Sauce (Lea & Perrins). 2 teaspoonsful fresh Cream. 1 teaspoonful Heinz Tomato Catsup. A bit of Horseradish. Sh^e this concoction with 2 lumps of ice and strain into cocktail glass (large sourglass). In this mixture give 3fresh shrimps and cubes of grape fruit. Serve with crackers and saltines. (The best way to serve is in an ice-filled finger bowl, the sourglass in the ice.) 33^% good old Brandy. 33J% Grape Fruit Juice.