1946 The Roving Bartender by Bill Kelly

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THE ROVING BARTENDER

MARTINI COCKTAIL (Dry) 2 dashes orange bitters Yz oz. French Vermouth 1 oz. dry gin Stir. Olive and twist of lemon peel.

METRO COCKTAIL

Dash Peychand bitters % oz. French Vermouth 1 oz. Brandy Stir. Lemon peel.

MONTANA COCKTAIL

MILK PUNCH

Yz spoon bar sugar 1 oz. brandy

Ya oz. Anisette 2 dashes orange bitters Y oz. French Vermouth Y oz. sloe gin Stir. Lemon peel.

Yt, oz. Rum 4 oz. milk Shake. Strain into 10 oz. glass. Dust with nutmeg.

MONTE CARLO COCKTAIL

MILLIONAIRE COCKTAIL

1 dash Angostura bitters Yi oz. benedictine 1 oz. whiskey Stir and twist lemon peel.

White of 1 egg

Yz oz. curacao Yz oz. grenadine 1 oz. rye whiskey Shake. Strain into 5 oz. glass.

MORNING GLORY FIZZ

MINT JULEP

White of 1 egg 2 dashes absinthe 1 dash angostura Yz spoon bar sugar 1 oz. whiskey Shake and strain into 9 oz. glass. Fizz with seltzer.

3 sprigs mint Yz spoon bar sugar 1 oz. brandy or whiskey

Strip the leaves from two of the sprigs. Put in 10 oz. glass with sugar and 2 oz. water. Muddle lightly. Fill up with fine ice. Pour whiskey in and stir. Wet remaining sprig of mint. Dip in sugar. Set on top with Cherry and orange slice. 1 sprig mint Yz spoon sugar, 1 oz. water 1 oz. whiskey or what the cus tomer wants. Use old fashioned glass. Tap the mint with muddler to bruise it. Add 1 cube ice. Pour in liquor. Stir. MINT SMASH

NEW ORLEANS FIZZ

White of one egg

Yi spoon sugar Yz oz. lime juice Yz oz. lemon juice 1 oz. dry gin 1 oz. cream

Cracked ice - not too much 2 dashes orange flower water This drink needs plenty shak ing and should fill 10 oz. glass without syphon or other water.

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