1936 The Artistry of Mixing Drinks by Frank Meier

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SOUTHERN CROSS In shaker: the juice of one- half Lime or quarter Lemon, one-half teaspoon of Sugar, a dash of Curagao, one-half glass each of St. Croix Rum and Brandy;shake well, strain into double cocktail glass,add squirt of Schweppes soda water or syphon and serve. S. S. MANHATTAN ^ In shaker: a dash of Benedic tine, half Orange juice, half Bourbon Whiskey;shake well and serve. S. S. WASHINGTON In shaker: a dash of Grena dine, the juice of one-quarter Lemon, half Gin; half Bacardi; shake well and serve. STAR In mixing-glass: a dash of Or ange Bitters, one-third Italian Vermouth, two-thirds Apple Jack or Calvados; stir & serve. STINGER In shaker: one-third white Creme de Menthe, two-thirds Brandy; shake well and serve. An After-Dlnner Drink.--' "

SUISSESSE In shaker: half white of Egg, the juice of one-half Lemon, one glass of sweetened Anis "Pernod fils"; shake well, strain into fizz glass,add squirt of Schweppes soda water or syphon and serve. SURE RELIEF In cocktail glass: a dash of Jamaica Ginger, half white Creme de Menthe, half Bran dy; stir and serve. T. N.T. In mixing-glass: a dash of An gostura Bitters, half Canadian Whiskey, half Anis "Pernod fils ";stir well and serve. TEMPTATION In shaker: two-sixths Bacardi, one-sixth Lemon juice,halfAnis "Pernod fils"; shake well and THIRD DEGREE In mixing-glass: a teaspoon of Anis"Pernod fils ", one-third French Vermouth, two-thirds Gin; stir well and serve. in serve.

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