1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

c.

1^ oz. Sherry 1 oz. French Vermouth 2dashes Maraschino 3dashes Orange Bitters Stir.

CORONATION COCKTAIL

' lyi oz. Bourhon

COTILLION COCKTAIL

Yi oz. Triple Sec ;4 oz. Orange Juice Yi oz. Lemon Juice 1 dash Rum Shake.

VYz oz. Brandy

CUBAN COCKTAIL

oz. Apricot Brandy

Juice of Half Lime Shake tvell.

CUBA LIBRE

2 oz. Rum

Insert juice of half Lime and rind in tall glass

2 cuhes Ice

Fill with Coca Cola Stir.

CZARINA COCKTAIL

1 oz. Vodka 54 oz. Apricot Brandy Yz oz. French Vermouth Yz oz. Italian Vermouth Shake.

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