1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

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FLORIDA COCKTAIL

2 oz. Rum 2dashes Green Creme de Menthe Juice of Half Lime

Yz oz. Pineapple Juice 1 dash Sugar to taste Shake

Decorate with 2 sprigs oj mint.

1 oz. Brandy oz. Vodka Yi oz. Ahsinthe

FLYING FORTRESS COCKTAIL

oz. Triple Sec Shake.

'FRENCH 75"

2 oz. Gin 1 tsp. Powdered Sugar

Juice of Half Lemon Cracked Ice Fill ivith champagne Serve in tall glass.

"FRISCO" COCKTAIL

2 oz. Bourhon

oz. Benedictine

Twist lemon peel Stir.

FIZZES

BRANDY FIZZ

Juice of 1 Lemon

1 tsp. Sugar 1^2 oz. Brandy

Shake and strain Serve in highball glass with 1 cube ice Fill with syphon.

JO