1936 The Artistry of Mixing Drinks by Frank Meier

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OLYMPIC <|> In shaker: one-fourth each of Curasao and Orange juice, half Brandy; shake well and serve. OPAL In mixing-glass: one-third each of Anis "Pernod fils", French Vermouth and Gin; stir well and serve. ORANGE BLOSSOM In shaker: half Orange juice, half Gin;shake well and serve. Grenadine may be added If desired. OYSTER In wineglass: a tablespoon of Tomato Ketchup, a teaspoon of Lemon juice or Chili Vine gar, a little Salt and Pepper, a few drops of Worcestershire and Tabasco sauces. Remove four or six fat Oysters from shells, placing them in glass containing the above mixture; stir and serve. CRAB,LOBSTER or SHRIMP may be prepared in the same way, using any of those Shell Fish instead of Oysters.

PARADISE In shaker: one-fourth each of Orange juice& Apricot Brandy, half Gin;shake well and serve. PARISIAN In mixing-glass: a teaspoon of Creme de Cassis, half French Vermouth, half Gin; stir well and serve. PERFECT In mixing-glass: one-fourth each of French and Italian Ver mouth, half Gin; stir well and serve with Orange peel. PINK GIN In small wineglass: two dashes of Angostura Bitters, one glass of Gin; a little iced water may be added if desired. PINK LADY In shaker: half white of Egg, a teaspoon each of Grenadine, Lemon juice, and Brandy, one- half glass of Gin; strain into double cocktail glass and serve.

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