1936 The Artistry of Mixing Drinks by Frank Meier

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MILK & SELTZER

GRAPE JUICE CUP

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MILK & VICHY In tumbler: one-third cold Seltzer or Vichy, fresh Milk to fi ll glass and serve. ORGEAT FIZZ In shaker: the juice of one- half Lemon, one glass of Or geat (Almond syrup); shake well, strain into fizz glass, add Schweppes soda water or sy phon and serve. PARISETTE In tumbler: a piece of Ice, one tablespoon of Grenadine; fill with fresh Milk , stir and serve. ROSEY SQUASH In tumbler: a large piece ofIce, the juice of one-half Lemon, a tablespoon of Grenadine; add Schweppes soda water or syphon, stir and serve. SUMMER DELIGHT In large tumbler:two or three pieces of Ice, the juice of one Lime or half Lemon, one-half glass of Raspberry syrup; fill with Schweppes soda water or syphon, stir, add Fruit of sea son, serve with spoon.

FOR TEN DRINKS In half-gallon pitcher:a lump of Ice, the juice of six Lemons, one glass of Grenadine, one quart of Grape Juice (Jus de Raisin), a split of Schweppes . soda water, add Berries of season, stir and serve. ICED CHOCOLATE In large tumbler half filled with cracked Ice: very thick Chocolate to fi ll glass; stir slightly and serve with a little Milk or Cream, if desired. ICED COFFEE In large tumbler half filled with cracked Ice: a teaspoon of Sugar,very strong black Coffee to fi ll glass; stir slightly and serve with a little Milk or Cream, if desired.

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ICED TEA In large tumbler two-thirds full of cracked Ice: a teaspoon of Sugar, very strong Teato fill glass; stir until cold, add slice of Lemon and serve.

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