1936 The Artistry of Mixing Drinks by Frank Meier

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QUATRE PAV^S SPECIAL In shaker: a teaspoon each of Grand Marnier, Orange and Lemon juice, two-thirds Gin; shake well and serve. QUEEN'S In shaker: crush a small slice of ripe Pineapple: one-third French Vermouth, two-thirds Gin; shake well and serve. In mixing-glass: a dash of Or ange Bitters, one-fourth each of French and ItalianVermouth, half Gin; stir well and serve with Maraschino Cherry. RACQUET CLUB In mixing-glass: a dash of Or ange Bitters, one-third French Vermouth, two-thirds Gin; stir well and serve. RAY LONG In mixing-glass: a dash of An gostura Bitters, a dash of Anis "Pernod fils", one-third Italian Vermouth,two-thirds Brandy; stir well and serve. R.A.C. Royal Automobile Club.

ROB ROY lnmlxing-gla«:ad«hoJAng;^^^^^ tura Bitters, o"® , Ccotrh Vermouth, two-thirds Scotch Whisky; stir well and serve. ROBINSON CRUSOE In coconut shell containing a pieceoflce:halfPineapplejuice, half Rum; stir and serve. of Raspberry syrup, one-third Kirsch,two-thirds French Ver mouth, stir well and serve with Maraschino Cherry. This Cocktail, famous_ in Pans, was invented by "Johnny Mitta of the Chatham Bar. ROSSI In mixing-glass: a dash of Or ange Bitters,halfAperitif Rossi, half Gin; stir well and serve. The Rossi Aperitif is a product of Martini-Rossi, Turin, Italy. ROSSLYN In mixing-glass: a dash of Gre nadine, two-thirds Gin, one- third French Vermouth; stir well and serve. ROSE In mixing-glass: a

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