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POR.fo FLIP

i

Copa Vino Oporto.

I

Cucharada de azucar.

I

Huevo entero.

Hielo abundantfl.

lvluy bat1do y s'rvase cola–

do

y

adornado con cans

iJ

en polvo.

I

Glass

P~rt

Wine.

I

Spoonful Sugar.

I

Whole Egg..

Pler'lty crack!ld ice.

Shak!l well and strain; then ,

SElr\/e

with

powdered

cinna–

Mon on top.

POUSSE CAFE

C0gnac.

l!z

Cognac Ires Copas.

1/2

Tres Copas

I

/3

Anisette.

1/3

Anisette. .

1/3

Crerna Cacao.

1/3

Creme de Cacao.

l

Cutharadit~

de

CaH

1

Teaspoonful Black

puro,

Coffee .

tnfrlese y si rvase sin hie lo.

Serve cold without ice.

COCKTAIL GLORIA

l

Dedicado '

ii

Cloria de la

c.

M:l '

3/3· ·Cinebra Gordon's.

3/3 Cordon's Gin ,

I

/3 Vino Dubonnet.

1

/3 Dubonnet Wine.

2 Cotas Ajenjc.

2 Dashes of Ajen)o.

Enfriese con hie!o abunda1i-

te; si rvase en Copa de cock- Cool well with plenty of

i~e

tail .

serve

hi

a cocktail glass.

CUBAN RECORDS

and RADIOS

Vda, de Homara

y

Lastra, S. en C.

a3 ~y

85 MURALLA Street

· -56-