1936 The Artistry of Mixing Drinks by Frank Meier

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MORNING BRACER In shaker: a dash of Angostura Bitters, one-half glass each of Anis"Pernod fils"and French Vermouth; shake well, strain into double cocktail glass, add squirtofSchweppes soda water or syphon and serve. MORNING SMILE In shaker :one fresh Egg, one- halfteaspoon ofSugar,one glass of Bourbon Whiskey,one glass offresh Milk;shake well,strain into tumbler and serve. PICON-GRENADINE In tumbler or large wineglass: a piece ofIce,one glass of Amer Picon,a teaspoon ofGrenadine; add Schweppes soda water or syphon, stir and serve. PICK-ME-UP In shaker: a dash of Angostura Bitters, a teaspoon of Sugar, one glass of Brandy,one glass of fresh Milk; shake well, strain into tumbler, add squirt of syphon or Schweppes soda water and serve. \.

white green brown Chartreuse yellow Cherry Brandy red Kummei Chartreuse Cognac Brandy Use quantities of Liqueurs accord ing to size and shape of glass, so that all stripes of colour are of equal height. Wynand Fockink Roode Anisette (Pink) is the best founda tion for this artistic drink. QUEEN'S PEG or GIN & CHAMPAGNE In large wineglass:a piece ofIce, one-half glass of Gin; fill with Champagne and serve. RAINBOW Into tall liqueur or pousse-cafe glass, pour slowly and carefully using bar or round teaspoon, holding spoon against inside of glass, the following ingredients on top of one another: Anisette pink Mint green PRINCE OF WALES In shaker: a dash of Angostura Bitters, a teaspoon of Curasao, one-half glass each of Madeira and Brandy: shake well, strain into large wineglass, fill with Champagne,add slice ofOrange and serve.

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