1938 The Art of Bartending and Mixing Drinks by Bud Carroll

COCKTAILS

HAWAH

Gin

1 jigger Pineapple

jigger

Egg Yt. of white Shake well with chopped ice. Strain into a large chilled cocktail glass and serve.

HONOLULU Gin l" ..-Y^ jigger Grenadine 2 dashes Pineapple juice jigger Orange juice 2dashes Egg whole Shake well with chopped ice. Strain into a large chilled cocktail glass and serve.

JACK ROSE

Applejack 1 jigger Grenadine Yi jiggei Lime juice of 1 Shake well with ice, strain into large chilled cocktail glass and serve.

JAPANESE Brandy.— 1 jigger Orgeat

1 spoon Orange Bitters—2 drops

Stir well with cube ice, strain into chilled cocktail glass. Twist lemon peel over and serve with an ice water chaser.

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