1930 The Art of Drinking What and How by Dexter Mason

TOKYO

THE ART OF DRINKING

1 part Bacardi

y,j.

part grenadine syrup

34.

part Maraschino syrup

1 dash bitters

Twist a piece of lemon peel in each glass.

Put through sieve equal

parts of finely chopped lobster

and hard boiled eggs. Moisten

with melted butter and cream,

using equal parts and season

with salt, cayenne and a little

German mustard. Spread on

strips of toast and garnish with

parsley.

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