1936 The Artistry of Mixing Drinks by Frank Meier
p
p p p p p p p p FP P PPP P P P
P P P H M P P P P
M
WHAT WOULD A DINNER BE WITHOUT A COCKTAIL?
COCKTAILS
P .H
IN MIXING COCKTAILS OR ANY OTHER DRINKS, IN SHAKER OR MIXINC-CLASS,
ICE ALWAYS PRECEDES OTHER CONTENTS.
P
THE TERM "GLASS," USED THROUGHOUT THESE RECIPES, MEANS A 2-OUNCE, 2-DRAM OR 6-CENTlLITRE GLASS.
P P P
p
THE DESIGNATIONS "ONE-FIFTH," "ONE-SIXTH," ETC., NOT FOLLOWED BY THE WORD "GLASS," INDICATE FRACTIONAL PARTS OF THE LIQUOR OR INGREDIENT USED.
p p
ABSINTHE (French style) In tumbler: a large piece of Ice, one glass of Absinthe; place a lump of sugar on Ab sinthe-spoon or ordinary fork, pour upon it water to suit taste and serve. ADONIS In mixing-glass: a dash of Or ange Bitters, half dry Sherry, half Italian Vermouth; stir slightly and serve.
ABSINTHE N" 1 In shaker: a dash of Anisette, one glass of Absinthe; shake well and serve very cold. ABSINTHE N° 2 In shaker: a dash of Orange Bitters, one-third Gin, two- thirds Absinthe; shake well and serve very cold. Add Sugar or Syrup if Absinthe is not sweetened.
P P P P P P P
p p p
_P P P
p p p
Ft P P P PP P P P F P PPPP P
23
Made with FlippingBook flipbook maker