1946 The Roving Bartender by Bill Kelly

B-C

THE ROVING BARTENDER

BRONX COCKTAIL

BYRRH COCKTAIL

Yi oz. orange juice Yt oz. gin

Yz oz. Byrrh Yt oz. French Vermouth Yt oz. Bourbon Whiskey Stir. Olive. •

Yi oz. French Vermouth Y2, oz. Italian Vermouth Shake.

BROWN GRAVY

BROOKLYN COCKTAIL

Yt oz. lemon juice Yt spoon bar sugar Yt oz. Dark Rum Yt oz. Picon Shake. Cocktail glass.

1 oz. Rye Whiskey Yn, oz. Picon Y^ oz. Maraschino

54 oz. French Vermouth Stir. Twist lemon peel.

BRUT COCKTAIL

CAFE DE PARIS COCKTAIL

1 dash Angostura Ye, oz. Picon

White of the egg Yt oz. Fresh cream Yt oz. Anisette 1 oz. gin Shake. Use 5 oz. glass.

1 oz. French Vermouth Stir. Twist lemon peel.

BULL DOG

10 oz. glass 2 cubes ice 1 oz. gin 3 ozs. orange juice • Fill with ginger ale. Fruit

CAFE ROYAL

1 oz. of Cognac or good bran dy poured over a cube of sugar in a saucer and burned. Then empty this into black coffee. Stir.

BUNNY HUG

Yt oz. gin Y oz. Scotch

CASSIS AND SELTZER

Yt oz. Absinthe substitute Shake. Twist orange peel.

High Ball glass

2 cubes ice 1 oz. Creme de Cassis Fill with seltzer.

BUTTERFLY FLIP

1 dash Angostura Y spoon bar sugar 1 oz. brandy Yt oz. Creme de cocoa

CHAMPAGNE COCKTAIL 1 cube sugar wet with angos- tura bitters 1 twist of lemon peel in glass Fill with frapped Champagne.

Two cubes ice in 10 oz. glass Fill up with sweet milk. Dust nutmeg on top. A goodnight cap.

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