1936 The Artistry of Mixing Drinks by Frank Meier

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AFTER-DINNER DRINKS

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ICED LIQUEURS

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ICED APRICOT BRANDY In cocktail glass : three-fourths of shaved Ice; fill with Apri cot Brandy and serve with straws. ANIS DELMONO, ANISETTE, BENEDICTINE, CHARTREUSE (green or yeiiow), CHERRY BRANDY, CORDIAL MEDOC, CURAqiAO (red or white), GRAND MARNIER, LIQUEUR DE CASSIS, KUMMEL, MANDARINETTE, MARASCHINO, MENTHE (green or white), PEACH BRANDY, VIEILLE CURE, etc., etc. The same as Iced Apricot Bran dy, using liqueur chosen.

BENEDICTINECOCKTAIL Rub rim of cocktail glass with slice of Lemon, dip edge into powdered Sugar, put in Maras chino Cherry and fill with the following mixture: In shaker, a dash of Angostura Bitters, one glass of Bene dictine: shake slightly, strain into prepared glass and serve. ANISETTE, APRICOT BRANDY, CHARTREUSE (yeiiow or green), CHERRY BRANDY, CORDIAL MEDOC, CURASAO (red or white), KUMMEL, MANDARINETTE, MARASCHINO, PEACH BRANDY, PRUNELLE, etc., etc. The same as Benedictine Cock tail, using liqueur chosen.

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