1936 The Artistry of Mixing Drinks by Frank Meier

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BIJOU In mixing-glass: a dash of Or ange Bitters, one-third each of French Vermouth, Curasao and Gin; stir well and serve with Maraschino Cherry. BLACKTHORN In mixing-glass: a dash each of Angostura Bitters and Anis "Pernod fils half French Ver mouth, half Irish Whiskey;stir well and serve. BLOODHOUND In shaker: crush three ripe Strawberries ; a teaspoon each of French and Italian Ver mouth, one-half glass of Gin; shake well and serve. BLUE BIRD Special for Sir Malcolm Campbell In shaker: a teaspoon each of Lemon juice and Cura5ao,one- half glass of Gin, three drops ofTinctureof(Vegetable)Blue; shake well and serve.

BACARDI In shaker: the juice of one- quarter Lemon, a teaspoon of French Vermouth, one-half teaspoon of Grenadine, one- half glass Bacardi Rum ; shake well and serve. In mixing-glass: one-third Bacardi Rum, Vermouth (French) Dubonnet;stir well and serve. BEE'S KISS In shaker: a teaspoon each of Fresh Cream and Honey, one- half glass of Bacardi ; shake well and serve. BEES'KNEES In shaker: the juice of one- quarter Lemon, a teaspoon of Honey, one-half glass of Gin; shake well and serve. BENTLEY In mixing-glass: half Dubon net, half Apple Jack or Calva dos; stir well and serve. BETWEEN THE SHEETS In shaker: a teaspoon ofLemon juice,one-third each of Brandy, Curagao and Bacardi; shake well and serve. B. V. D. ^

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