1936 The Artistry of Mixing Drinks by Frank Meier

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BOBBY BURNS In mixing-glass: a dash of Be nedictine, one-fourth each of Italian and French Vermouth, half Scotch Whisky; stir well and serve. BOOMERANG In shaker: a dash of Angostura Bitters, one-third each French Vermouth, Scotch Whisky and Swedish Punch; shake well and serve. BRAIN DUSTER ^ In shaker: the juice of one-half Lemon, one glass of sweeten-' ed Anis"Pernod fils",two tea spoons of dry Sherry, shake well,strain into double cocktail glass and serve. BRANDY In mixing-glass: a dash of An gostura Bitters, two dashes of Italian Vermouth, one glass of Brandy; stir well and serve. BROKEN SPUR In shaker: the yolk of an Egg, a dash of Anisette, one-half glass each of Gin and white Port; shake well, strain into double cocktail glass, serve with grated Nutmeg.

BRONX In shaker: squeeze a slice or one-eighth of an Orange, one- fourth each of French and Ital ian Vermouth, half Gin ;shake well and serve. BROOKLYN In mixing-glass:a dash of Maras chino, half French Vermouth, half Rye Whiskey; stir well and serve. ^ Special for Mr.F. Worthington Nine. It is less"worthy"than Hine. In shaker: a teaspoon of Gre nadine, half Lemon juice, half Gin; shake well and serve. BUNNY HUG In shaker: one-third each of Gin,Scotch Whisky and sweet ened Anis"Pernod fils";shake well and serve. BURR Special for Mr. H. Courtney Burr. In shaker: one-fifth Martini Vermouth,four-fifthsPlymouth Gin ;shake well and serve. BUBY

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