1930 The Art of Drinking What and How by Dexter Mason

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,I!({()~ T H E A R T OF DRINKING
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CLOVER CLUB NO. 1
3 parts gin
1 part French Vennouth
1 part lemon juice
0 part grenadine syrup
White of an egg to each 4 cocktails.
Saute some small circles of
bread in olive oil until they are
crispy golden brown. Spread
them sparingly with Anchovy
butter (see recipe on page 75) .
Place a shaving of smoked sal–
mon on each. Garnish with a
shred of lemon peel, and chopped
parsley.
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