1936 The Artistry of Mixing Drinks by Frank Meier

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TIN ROOF This cocktail is usually on the house, but the Ritz Bar has a tile roof. TOMATO JUICE In shaker: crush one large ripe Tomato, add Celery salt to suit taste, one-half teaspoon of Worcestershire sauce; shake well,strain into double cocktail glass and serve. Note.— High grade Tomato Juice is available in tins or botties, is uniform in character and is obtainable at very reasonable prices. It is advantageous to procure it in that form instead of from fresh Tomatoes, which in most countries can be obtain ed only at particular seasons. Tomato Juice in tins shouid, when opened, be removed to bottles or jugs, and in ail cases should be kept on ice. The first to introduce the Tomato Juice Cocktaii was the Coiiege inn Food Product Co. of Chicago. n TOM MOORE In mixing-glass: a dash of An gostura Bitters, one-third Ital ian Vermouth,two-thirds Irish Whiskey; stir well and serve. TOP SPEED <§> In shaker, one-fourth Anis Pernod fils ", one - fourth French Vermouth,half Brandy; shake well and serve.

TRINITY In mixing-glass: one-third each of Gin, French and Italian Ver mouth; stir well and serve. TROPICAL In shaker: the juice of one-half Lime or quarter Lemon,a tea spoon of Curasao, one-half glass of Rum; shake well and serve. TUXEDO In mixing-glass: a dash each of Maraschino and Anis "Pernod fils", half French Vermouth, half Gin; stir well and serve. VALENCIA In shaker: the juice of one- quarter Orange, one-half glass of Apricot Brandy; shake well, strain into fizz glass, fill with Champagne and serve. WARD EIGHT In shaker: one-half teaspoon ofGrenadine,one-third each of Lemon juice. Rye Whiskey and Gin; shake well and serve.

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