1936 The Artistry of Mixing Drinks by Frank Meier

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COFFEE In shaker: one fresh Egg, one- half teaspoon of Sugar, one- half glass each of Brandy and Port; shake well, strain into dpuble cocktail glass and serve with grated Nutmeg if desired. Note :The name of this drink is derived from its colour, no Cof fee is used to make it. #> In mixing-glass: a dash of Orange Bitters, half Brandy, half Cora Vermouth ; stir well and serve. CORONATION In mixing-glass: a dash of Ma raschino, a dash of Orange Bitters, half French Vermouth, half dry Sherry; stir slightly and serve. CORPSE REVIVER N° 1 In shaker: one-third each of Italian Vermouth, Apple Jack or Calvados and Brandy;shake well and serve. See page 72. ^ Special for Mr. W. W. Crocker. In shaker: a dash of French Vermouth,a dash of Italian Ver mouth, four-fifths Gin; shake well and serve very cold. CORA CROCKER

CINZANO In mixing-glass: a dash each of Angostura and Orange Bitters, oneglassofCinzano Vermouth; stir and serve with Orange or Lemon peel. CLAM JUICE In shaker: a teaspoon of To mato Ketchup, a small pinch of Celery salt, two or three drops of Tabasco sauce, one- half glass of Clam juice; shake slightly and serve. CLOVER CLUB In shaker: half white of Egg, the juice of one-half Lemon, a teaspoon of Grenadine, one glass of Gin;shake well, strain into small wineglass and serve. CLOVER LEAF The same as Clover Club; add a few sprigs of fresh Mint.

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