1954 Practical Bar Management by Eddie Clarke

RECIPES FOR MIXED DRINKS

Old Etonian Cocktail

White Lady Cocktail

^ Dry Gin 1 Lillet 2 dashes of Cr^me de Noyaux 2 dashes of Orange Bitters Shake well and strain into a cocktail glass. Squeeze a twist of orange peel on the drink before serving. Champagne Cocktail Place in a wine glass i lump of sugar, lightly sprinkled with Angostura Bitters. Add a small piece of ice and a slice of orange, also I tea- spoonfulofOrangeCura9ao.Fill the glass with Champagne and sprinkle a little Brandy on top of the drink.

^ Dry Gin J Cointreau J Lemon Juice

n Shake well and strain into a cocktail glass. (A dash of egg white will improve this cock tail.)

Clover Club

I measure of Dry Gin ^ measure of Dry Vermouth Juice of^ Lemon I teaspoonful of Grenadine ^ White of an Egg Shake well and strain into cocktail glass.

Between the Sheets

Sazerac

Bacardi Rum

I Brandy ^ Cointreau Shake well and strain into a cocktail glass.

Use a small heavy type of tumbler glass. Place in a lump of sugar, slightly moisten with Peychaud Bitters (if not avail able, use Angostura). Crush sugar and the Bitters together, add a lump of ice and a good dash of Pernod, also a dash of Anisette. Pour in a good measure of Bourbon or Rye Whisky and drop a twist of lemon peelinto the drink before serving.

Monkey Gland

f Dry Gin J Orange Juice

I dash of Grenadine 3 dashes of Absinthe Shake well and strain into a cocktail glass.

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