1936 The Artistry of Mixing Drinks by Frank Meier

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FOR TEN DRINKS In half-gallon pitcher with whole rind of Lemon rested over brim: one glass of Cura sao, one quart of thoroughly chilled Moselle wine,one quart ofthoroughly chilled sparkling Rhine wine. Unnecessary to stir before serving. FOR TWENTY DRINKS In gallon pitcher with a large piece of Ice, soak a big bunch of young Waldmeister(Wood ruff) in three quarts of light Moselle wine for one hour, six lumps of Sugar, one glass each of Curasao and Brandy, add one quart of sparkling Moselle when ready to serve. FOR TWELVE DRINKS In gallon pitcher: a large piece of Ice, three peeled ripe Pea ches cut into quarters,a dozen Maraschino Cherries,one glass of Benedictine, one bottle of still Moselle, one bottle of sparkling Moselle; stir gently and serve. Powdered Sugar may be added to suit taste. |U2 1 MAI-WEIN-CUP MOSELLE CUP

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FOR SIX DRINKS

In half-gallon pitcher: a large piece of Ice, three thin slices of ripe Pineapple crushed with out waste of juice, one glass of Maraschino, a tablespoon of powdered Sugar, one quart of Claret or red Burgundy; stir gently and serve.

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GINGER ALE CUP

FORSiX DRINKS

In half-gallon pitcher: a large piece of Ice, one peeled Lemon in slices, the juice of one Orange,two glasses of Brandy, one glass of Maraschino, three pints of Ginger Ale; stir until very cold and serve.

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GRAPE FRUIT CUP

FOR TWELVE DRINKS

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In gallon pitcher or bowl: a large piece of Ice, a bottle of Brandy, one glass of Grena dine, three Grape Fruit with rinds and cells removed, a pound tin of sweetened Grape Fruit juice, one-half bottle of Schweppes soda water or sy phon; stir well and serve.

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