1936 The Artistry of Mixing Drinks by Frank Meier

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DUBONNET CITRON In tumbler or large wineglass: a piece of Ice, a tablespoon of Lemon syrup, one glass of Du bonnet; add Schweppes soda water or syphon and serve. ESKIMO In shaker: a tablespoon of Va nilla Ice Cream,a dash each of Curasao and Maraschino, one glass of Brandy, shake well, strain into wineglass,serve with spoon and straws. EYE OPENER In shaker: the yolk of an Egg, one-half glass each of Curasao, Rum and Anis "Pernod fils"; shake well,strain into fizz glass and serve. FOG HORN In tumbler:a large piece of Ice, one glass of Gin, fill with Gin ger Beer, add a slice of Lemon and serve. FRANK'S REFRESHER In large tumbler:two or three pieces of Ice, the juice of one- halfLemon, one-half glass each of Raspberry or Strawberry sy rup and Brandy;fill with Cham pagne, stir and serve.

Lg GIN SPIDER In tumbler:a large piece of Ice, a dash of Angostura Bitters, one glass of Gin; fill with split of Ginger Ale, stir and serve. GIN & TONIC In tumbler:a large piece of Ice, one glass of Gin, a slice of Lemon;fillwithsplitofSchwep- pes Indian Tonic Water, stir and serve. ^ In tumbler:a large piece ofIce, one-half glass each of Gin and green Creme de Menthe; a split of Schweppes soda water, stir and serve. GRENADINE & KIRSCH In tumbler or large wineglass: a piece of Ice, one-half glass each of Kirsch and Grenadine; add Schweppes soda water or syphon,stir and serve. GIN BUCK In tumbler: a large piece ofIce, the juice of one-half Lime or quarter Lemon, one glass of Gin; fill with split of Ginger Ale, stir and serve. GREEN HAT

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