1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre
Yolk of Egg 1 dash L. & P. Sauce
PRAIRIE OYSTER COCKTAIL
Red Pepper and Salt to taste
lJ/2 oz. Brandy or Madeira
Serve in old jashioned glass Dash oj vinegar on top.
oz. Rum lyi oz. Italian Vermouth
PRESIDENTE COCKTAIL
Twist of Orange Peel Stir.
PUl^CHES oz. Brandy dash Sugar
BRANDY PUNCH
1 dash Grenadine 1 dash Maraschino
Shaved Ice Use goblet Dress with mint and fruit Stir well Squirt oj Seltzer.
2 qts. Champagne 1 pony Maraschino
CHAMPAGNE PUNCH for 1 gallon
3 ponies Brandy 1 pony Curacao 1 dash Yellow Chartreuse 2 qts. Sparkling Water Sugar to taste Fruit Block oj ice.
Juice of Four Lemons
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