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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