1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

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SCOTCH MIST

1 oz. Scotch

Shake loith cracked ice Serve in old jashioned glass Twist of lemon peel.

Same as Bacardi

SEPTEMBER MORN COCKTAIL

I'/z oz. Irish Whisky 1 oz. French Vermouth 3dashes Green Creme de Menthe 3dashes Green Ciiartreuse Stir.

SHAMROCK COCKTAIL

Cold Beer Cold Ginger Ale No ice Serve in tall glass.

SHANDY CAEF

SIIBUBS

Cut thin rinds of 2 lemons and the juice of 5. add 2 quarts of Brandy; cov er it for 3 days; then add a quart of sherry and 2 pounds of loaf sugar; run it through a jelly hag and bottle. Put 3 pints of orange juice and 1 pound of loaf sugar to a gallon of rum. Put all ingredients into a cask, and leave it for 6 weeks when it will be ready for use.

BRANDY SHRUB

RUM SHRUB

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