1939 Cock-tails Bar la Florida

ORANGE BLOSSOM

y> Orange Juice. Gilbey's Gin. y Spoonful Grenadine. Cracked ice. Shake well and strain into a cocktail glass.

Jugo naranja. Y2 Ginebra Gilbey.

Y2 Cucharada Granadina. Plielo luenudo. Batido y co- lado.

CAl^AS

PABLO ALVAREZ DE (Special)

1 Ounce Sherry Sanchez Romate. 1 Oz. Tres Ceros Brandy. 1 Small spoon Creme Cacao. 1 Small spoon Cherry Brandy. y^ Small spoon sugar. Cap peel of one lemon. Shake with plenty of ice and serve it without strain ing, adorned with, slices of pineapple and orange and two cherries.

1 Onza de Jerez Sanchez Romate. 1 Onza Cohac Tres Ceros. 1 Cucharadita Crenia de Cacao. 1 Cucharadita Brandy de Cereza. 1.4 Cucharadita de azucar. Corteza de y de liniOn. Bdtase con bastante hielo y sirvase sin colar, adorna- do con lascas de piha y naranja y dos cerezas.

PANCHO ARANGO

1/2 Dry Brochi Vermouth. y^ Bacardi. Cool and strain "do not shake". Serve with a orange peel a cocktail glass.

y2 Vermouth Brochi Seco. y2 Bacardi. Enfrieso y cu^lese "no ba tido" Sirvase con una cj'iscara de naranja, en copa alta.

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