1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

R

^ oz. Apple Jack

R.A.F.

oz. Apricot Brandy

COCKTAIL

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Juice of Half Lemon Shake.

'1/7 oz. Creme de Cacao

RAINBOW COCKTAIL

1/7 oz. Creme Yvette 1/7 oz. Yellow Chartreuse

1/7 oz. Maraschino 1/7 oz. Benedictine

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1/7 oz. Green Chartreuse 1/7 oz. Brandy

Pour in order named very care- jidly and sloivly into cordial glass to prevent cloudines.s.

' \y2 oz. Gin

RED

•54 oz. Grand Marnier

LION

^ 3dashes Grenadine y oz. Lemon Juice Shake.

COCKTAIL

' ly oz. Vodka

RED

ly oz. Tomato Juice 1 dash Lime Juice 1 dash L. P. Sauce

SNAPPER

COCKTAIL

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Salt, pepper and red pepper to taste Shake tvell Serve in Delmonico glass.

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