1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

PICON PUNCH

PALL MALL COCKTAIL

1 dash orange bitters

54 oz. grenadine 1 oz. Amer Picon

oz. white creme de menthe oz. French Vermouth

Put in 6 oz. stem glass with cube ice and seltzer. Stir. Fruit.

1 oz. dry gin Shake.

PICON AND GRENADINE

PALM SPRINGS COCKTAIL

54 oz. grenadine 1 oz. Amer Picon

% oz. Hungarian Tokay 54 oz. Cognac Stir. Twist lemon peel.

2 cubes of ice in 10 oz. glass. Fill with seltzer. Stir. Con tinental special.

PARADISE COCKTAIL

PLANTERS COCKTAIL

1 dash orange bitters 54 oz. white creme de menthe 54 oz. French Vermouth 1 oz. dry gin Shake.

54 spoon sugar 54 oz. orange juice 54 oz. lemon juice 1 oz. Rum Shake.

PARISIAN COCKTAIL

54 oz. Creme de Cassis 54 oz. French Vermouth 1 oz. dry gin Shake.

PLANTERS PUNCH

Juice of 1 lime cut in halves

54 spoon sugar 1 oz. dark rum

Use 10 oz. glass with cracked ice. Fill with soda. Stir. Dec orate with fruit.

PERFECT COCKTAIL

54 oz. French Vermouth 54 oz. Italian Vermouth 54 oz. dry gin Stir.

PLAZA COCKTAIL 1 small section pineapple 1 oz. dry gin

PINK GARTER

54 oz. French Vermouth 54 oz. Italian Vermouth Shake. Decorate with pine apple.

54 oz. lemon juice 54 oz. Grenadine 1 oz. dry gin Shake.

PORT WINE FLIP

PINK LADY

54 spoon bar sugar 1 egg 3 oz. Port Wine Shake. Strain into 7 oz. glass. Dust nutmeg on top.

54 oz. grenadine 1 oz. dry gin

White of one egg Shake. Strain into 5 oz. glass.

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