1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

B

Split Champagne Split Guineas Stnul

BLACK VELVET

Pour together simultaneously and slowly in tall glass. Use two large silver plated mugs with handles.

BLUE BLAZER

1 wine glass Scotch Whisky 1 wine glass Boiling Water

Put the whisky into one mug and the boiling water into the other, ignite the whisky with fire, and while blazing mi.r both ingredients by pouring them four or five times from one mug to the other. If well done this will have the appearance of a continued stream of liquid fire. Sweeten with one tsp. powdered white sugar, and serve in a small bar tumbler with a piece of lemon peel.

' 1-54 oz. Gin

BLUE MOON COCKTAIL

^2 OZ. Creme cle Yvette White of egg Shake.

BOMBAY COCKTAIL

' lf4 oz. Brandy

•ki oz. Italian Vermouth ■}4 oz. French Vermouth 2 dashes Curacao Shake.

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