1936 The Artistry of Mixing Drinks by Frank Meier

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ROYAL Originated by the Author upon the opening of the Ritz Bar. Paris. In large wineglass:a dash ofAn gostura Bitters on small lump of Sugar, a large piece of Ice, a slice of Lemon peel; fill with Ackerman-Laurance dry'Royal' sparkling wine, stir and serve. ROYAL ROMANCE In shaker: one-fourth each of Passion Fruit juice and Grand Marnier, half Gin; shake well and serve. ROYAL SMILE In shaker: the juice of one-half Lime or quarter Lemon,a tea spoon of Grenadine, half Gin, half Apple Jack or Calvados; shake well and serve. RUSSIAN In shaker: a teaspoon each of Creme de Cacao and fresh Cream, three-fourths Vodka; shake well and serve.

SARATOGA In shaker: crush one thin slice of ripe Pineapple, a dash each of Orange Bitters and Maras chino,one glass of Brandy;sha ke well, strain into fizz glass, fill with Champagne and serve. SAZERAC In mixing-glass: a dash of An gostura Bitters, a teaspoon of Curasao, one glass of Sazerac Brandy; stir well, pour into chilled cocktail glass containing a dash of Anis"Pernod fils" and serve. Note.— There is much confusion between the "Sazerac" Brandy Cocktail and the "Zazarac" Cocktail originally made in New Orleans. SENSATION In shaker: a teaspoon of Ma raschino, two or three sprigs offresh Mint, the juice of one- half Lime or quarter Lemon, one-half glass of Old Tom Gin ; shake well and serve.

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