1936 The Artistry of Mixing Drinks by Frank Meier

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CHAMPAGNE JULEP In large tumbler: crush fou sprigs of Mint with one lump of Sugar In little water; half-fill with cracked Ice, add one glass of Brandy, pour In Champagne, stir slowly, decorate with slice of Pineapple or Orange, serve with straws. MINT JULEP In large tumbler half-filled with shaved Ice:a teaspoon ofSugar, five or six sprigs of Mint, one glass of Bourbon Whiskey; stir vigorously to bruise Mint and mix with Whiskey; add more shaved Ice, stir until glass is thoroughlyfrosted ; decorate with sprig of Mint, slice of Lemon,serve with straws.

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PINEAPPLE JULEP FOR TWENTY-FIVE DRINKS In very large bowl or container: a big lump of Ice, the juice of two Oranges,one glass each of Raspberry syrup and Maras chino, two glasses of Gin, two quarts of Ackerman-Laurance dry"Royal"sparkling Saumur, one ripe Pineapple peeled and crushed, one pound of fresh Berries;stir mixture until cold and serve In wineglass with spoon. Just before serving,add a tablespoon of Sugar to pro duce effervescence.

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BRANDY, GIN, RUM or either WHISKEY JULEP the same as Mint Julep except use liquor chosen.

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