1946 The Roving Bartender by Bill Kelly

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THE ROVING BARTENDER

CORONATION COCKTAIL

CLUB COCKTAIL

1 dash orange bitters 54 oz. yellow chartreuse 1 oz. dry gin Yi oz. Italian Vermouth Shake. Twist lemon peel.

Yz oz. Dubonnet Yz oz. French Vermouth 1 oz. dry gin Stir. Twist lemon peel.

CREAM FIZZ

COFFEE COCKTAIL

Yz oz. lemon juice Yz spoon bar sugar

Yolk of 1 egg Yi, oz. Creme de cacao 1 oz. Brandy 2 ozs. Port wine Shake. Strain into 6 oz. glass. Dust nutmeg on top.

1 oz. dry gin 1 oz. cream Shake. Strain into an 8 oz. glass and fizz. CREME DE MENTHE FRAPPE Take 2 oz. Sherry glass. Fill with fine ice. Put short straw in place and fill with Creme de Menthe, white or green. CUBA LIBRE Squeeze or muddle a half of lime in the bottom of 8 oz. glass. Add 1 oz. of Cuban Rum and fill up with Coca Cola.

COLONIAL COCKTAIL

1 dash Maraschino Yi oz. grapefruit juice 1 oz. dry gin Shake and fruit

COMMODORE COCKTAIL

2 dashes orange bitters Yi lime Yz spoon gum syrup 1 oz. Bourbon Shake.

CUBAN COCKTAIL

Juice Y lime 54 oz. apricot brandy 1 oz. Cuban Rum Shake.

CONTINENTAL FIZZ

Plain gin fizz. Float claret on top. Used to be very popular drink in East at one time.

DAIQUIRI COCKTAIL

Juice Yz lime Sugar Yn spoon Cuban Rum, 1 oz. (white) Shake. DAIQUIRI COCKTAIL FROZEN Juice 54 lime Sugar 54 spoon Cuban Rum (white) 1 oz. Put plenty fine ice in waring glass and let enough ice through with drink to fill S oz. glass.

CONTINENTAL SOUR

Same as whiskey sour. Float claret on top.

COOPERSTOWN COCKTAIL

2 sprigs fresh mint 1 oz. gin 54 oz. French Vemrouth Shake.

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