1936 The Artistry of Mixing Drinks by Frank Meier

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MARTINI (Medium) In mixing-glass: one-fourth French Vermouth, one-fourth Martini Vermouth, half Gin; stir well and serve. MARTINI(Sweet) In mixing-glass: half Martini Vermouth, half Gin; stir well and serve. MARY PICKFORD In shaker: one-half teaspoon of Grenadine, half unsweeten ed Pineapple juice, half white Rum; shake well and serve. MILLIONAIRE In shaker: half white of Egg, a dash of Anis "Pernod fils ", a dash of Grenadine, one- half glass of Rye Whiskey; shake well, strain into double cocktail glass and serve. MILLION DOLLAR In shaker: half white of Egg, a dash of Grenadine, a tea spoon of Pineapple juice, one- half glass of Gin; shake well, strain into double cocktail glass and serve.

MONKEY GLAND In shaker: a dash of Anis "Per nod fils ",a dash of Grenadine, half Orange juice, half Gin; shake well and serve. Special for the National Cash Register Company. In shaker: one-third Noilly Prat Vermouth, Creme de Cacao, Rum; shake well and serve. OLD FASHION In small tumbler: a dash of Angostura Bitters on small lump of Sugar, enough water to dissolve Sugar, one glass of Rye or Bourbon Whiskey, a large piece ofIce; stir, add half slice of Orange and serve with glass of water. Note.— This is the old-fashioned way of making Cocktails. Any Liquor may be chosen to replace Whiskey. N.C. R. ^

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