1936 The Artistry of Mixing Drinks by Frank Meier

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BISMARCK

ANGOSTURA & SODA In tumbler: a large piece of Ice, ateaspoon ofAngostura Bitters, one-halfteaspoon of Sugar; fill with Schweppessoda water,stir and serve. OF CHAMPAGNE Intumblerhalf-filled with crack ed Ice: a dash of Angostura Bit ters,a teaspoon each of Lemon juice,and Sugar syrup; fill with Champagne, stir, add slice of Orange and serve. BARMEN'S DELIGHT "just a little Whiskey,straight if you please." (From "The World's Drinks and How to Mix Them.") BISHOP In tumbler half-filled with cracked Ice: a teaspoon of Su gar, the juices of one-half Lemon and half Orange; fill with red Burgundy or Claret, stir, add slice of Orange, a dash of Rum and serve. BARBOTAGE

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or BLACK VELVET Into large tumbler with a piece ofIce, pourslowly a split bottle of Guinness's Stout add an equal amount of Champagne; stir gently and serve. BLACK ROSE In tumbler:a large piece of Ice, a teaspoon of Sugar, one-half glass of St.James Rum,fill with cold black Coffee,stirand serve.

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BLACK STRIPE In cocktail glass: a teaspoon of Molasses; fill with Rum, stir and serve. See page 65.

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BORDEAUX

CHAMPAGNE In tumbler: a piece of Ice, half Claret, half Champagne; stir and serve. BOSOM CARESSER In shaker: the yolk of an Egg, a dash of Grenadine, a dash of Cura9ao, one-half glass each of Brandy and Madeira; shake well, strain into double cock tail glass and serve.

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