1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

c

f I'/i iiz. Kirscli 1 tsp. Sugar

CAFE AU-KIRSCH

White of Egg Add Coffee Slifi/ie Serve in nine glass.

' IJ/^ oz. Gin

CAFE DE PARIS COCKTAIL

•'4 oz. Anisette

oz. Frencli Cream White of Egg Shake

Serve in nine glass.

2 oz. Gin 4dashes Marasciiino 4 dashes Orange Juice 4dashes Lemon Juice Shake.

CASIINO COCKTAIL

1 lump Sugar, saturated with Angostura Bitters 1 cuhe Ice Twist aj lemon peel Fill with chilled champagne.

CHAMPAGNE COCKTAIL

CLARET lemonade

Juice of 1 lemon

1 tsp. Sugar

Cracked ice in tall glass Top with 3 oz. Claret Wine Fruit Dash of Seltzer Serve with a strata.

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