1938 The Art of Bartending and Mixing Drinks by Bud Carroll

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COCKTAILS

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CHAMPAGNE

Champagne to fill

Sugar 1 cube Peychaud's 3 drops

Place sugar in chilled champagne glass and saturate with Peychaud. Pour chilled champagne over and serve without stirring.

CHERRY BRANDY Cherry Brandy..^ jigger Fr. Vermouth.. jigger Orange Bitters 1 drop Stir well with cube ice, strain into chilled cocktail glass. Add Meraschino cherry and serve.

CHERRY BLOSSOM

Gin

jigger Orange Juice....2 dashes

Cherry Wine....^ jigger Egg. Raspberry 2 dashes Nutmeg. to taste Shake well with ice, strain into chilled cocktail glass. Grate nutmeg over and serve. of white

CLOVER CLUB

Gin

1 jigger Lime juice of

Grenadine. 1 spoon Egg.

yi of white

Nutmeg. to taste Shake well with ice,strain into chilled cocktail glass. Grate nutmeg over. (To serve fancy: Use hollow stem champagne glass; fill stem with green Creme de Menthe.)

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