1938 The Art of Bartending and Mixing Drinks by Bud Carroll

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COCKTAILS

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absinthe,FRENCH OR DRIP

Absinthe jigger Provide chilled cocktail glass, half filled with shaved ice. Place cube sugar on top and drip, drop by drop, upon it. Twist lemon peel over top, and serve with cut straws. 1 jigger Anisette

ADAM AND EVE

Forbidden Fruit

Brandy Gin

Yz

Shake well. Strain into chilled cocktail glass.

AFTER DINNER Apricot liquer..J/^ jigger Lime juice of one Curacao -—Y jigger Grenadine 1 spoon Shake well. Strain into chilled cocktail glass.

ALEXANDER

Gin

Y Cream

1 jigger

Creme de Cocoa Yz Nutmeg. to taste Shake well with ice. Strain into chilled cocktail glass, grate nutmeg over and serve.

ANISETTE

Anisette Yi jig&^r It. Vermouth jigger Brandy. Y^ jigger Shake well with ice, strain into chilled and frosted cocktail glass, twist orange peel over and serve.

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