1946 The Stock Club Bar Book by Lucius Beebe

Cafe A.u Kirsch:

I% oz. kirsch 1 tsp. sugar white of egg add coffee Shake and serve in wine glass.

After-Dinner Cocktail:

1 oz. prunella brandy I oz. cherry brandy dash lemon juice Shake and serve in 4 oz. wine glass.

BandB:

1!z oz. benedictine 1h oz. brandy Serve ir1;_cordial glass.

Tropical Cocktail:

% oz. creme de cacao I% oz. French vermouth % oz. maraschino I dash orange bitters Shake well and serve in 4 oz. wine glass.

Champagne Punch (for 1 gallon): 2 qt. champagne

1 pony maraschino 3 ponies brandy I pony curac;ao I dash yellow chartreuse juice of four lemons 2 qt. sparkling water sugar to taste fruit block of ice

I i

103: Night