1936 The Artistry of Mixing Drinks by Frank Meier

Ml P p! p p p p p fp p \m p p p p p p p M

iFl

¥\

M

P E iFl

LEMON FLIP In shaker: one fresh Egg, a teaspoon of Sugar, the juice of one Lemon;shake well, strain into small wineglass and serve. PORTO FLIP In shaker: one fresh Egg, one- half teaspoon or no Sugar,one glass of Port Wine;shake well, strain into double cocktail glass, serve with grated Nut meg, if desired. SHERRY FLIP In shaker: one fresh Egg, one- half teaspoon of Sugar, one glass of Sherry; shake well, strain into double cocktail glass and serve with grated Nutmeg, if desired.

ALE FLIP In tumbler: one-half teaspoon of Sugar, the yolk of an Egg well mixed with a little Ale ; fill glass with cold Ale while stirring gently and serve. May be served hot by heating Ale. BOSTON FLIP In shaker: one fresh Egg, a teaspoon of Sugar, one-half glass each of Madeira and Rye Whiskey; shake well, strain into double cocktail glass and serve with grated Nutmeg. BRANDY or EGG FLIP In shaker: one fresh Egg, a teaspoon of Sugar, one glass of Brandy; shake well, strain into double cocktail glass and serve with grated Nutmeg. GIN, RUM or either WHISKEY FLIP as above using liquor chosen.

E M fR

fF\

P

P M M P

63