1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Brandy Crusta Cocktail {Contd.)

Shake well and strain into a small wine glass. Grate a little nutmeg on the drink before serving. Princess Mary Cocktail ^ Creme de Cacao J Dry Gin ^ fresh Cream Shake well and strain into a cocktail glass. Alexander Cocktail, II^ ^ Brandy J Cr^me de Cacao J fresh Cream Shake well and strain into a cocktail glass. f Brandy ^ Orange Curagao I Egg Yolk I good dash of Grenadine Shake well and strain into a cocktail glass. Bosom Caresser

f Brandy Strain into the prepared glass and decorate the drink with a slice of orange. Stinger Cocktail ^ Brandy, J White Creme de Menthe Shake well and strain into a cocktail glass. ^ Vodka J Creme de Cacao J fresh Cream Shake well and strain into cocktail glass. J Brandy i Cointreau ifresh Lemon Juice Shake well and strain into cocktail glass. Sidecar Cocktail Barbara -Cocktail

Coffee Cocktail

Maureen

I Egg Yolk Brandy J Port Wine 1 dash of Cura9ao \teaspoonful of Sugar J Brandy J Tia Maria J fresh Cream Shake and strain into a cock tail glass. ^The Alexander Cocktail I has a gin base,and is therefore not an after-dinner cocktail. FANCY LIQUEURS When making the following tricky drinks, a useful tip is to pour each ingredient gently over the back of a spoon so that the liqueur

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