1936 The Artistry of Mixing Drinks by Frank Meier

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INGRAM ^ In shaker: a dash of Grena dine, half Orange juice, half Lemon juice: shake slightly and serve. IRISH WHISKEY In mixing-glass: a dash each of Angostura Bitters, Curasao, Maraschino and Anis"Pernod flls", three-fourths Irish Whis key: stir well and serve. ITALIAN VERMOUTH In mixing-glass: a dash of Angostura Bitters, a glass of Martini-Rossi Vermouth: stir well and serve. JACK ROSE In shaker: the juice of one- quarter Lemon, one-half tea spoon of Grenadine, one-half glass of Apple Jack or Cal vados: shake well and serve.

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31 HAWAIIAN In shaker: a dash of Curasao, the juice of one-quarter Or- ange,one-halfglassofGin;shake well and serve. ^ In cocktail glass: half Brandy, half Blackberry Brandy: stir and serve. HOFFMAN HOUSE In mixing-glass: a dash of Orange Bitters, one-third of French Vermouth, two-thirds Old Tom Gin: stir well and serve with Orange peel. HOMESTEAD In shaker: a slice of Orange, one-third Italian Vermouth, two-thirds Gin: shake well and serve. H.R.W. In shaker: crush three or four very ripe Cherries, one-third French Vermouth, two-thirds Gin:shake well and serve. HARVARD In mixing-glass: a dash of Angostura Bitters, half Italian Vermouth, half Brandy: stir well and serve. HIGHBINDER

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KNICKERBOCKER

In shaker:crush a small slice of ripe Pineapple,a teaspoon each of Raspberry syrup. Lemon and Orange juice, one glass of Rum; shake well, strain into small wineglass and serve.

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