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ORANGE BLOSSOM
Jugo naranja.
Y2 Ginebra Gilbey.
Y2 Cucharada Granadina.
Plielo luenudo. Batido y co-
lado.
y> Orange Juice.
Gilbey's Gin.
y Spoonful Grenadine.
Cracked ice.
Shake well and strain into
a cocktail glass.
PABLO ALVAREZ DE
(Special)
CAl^AS
1 Onza de Jerez Sanchez
Romate.
1 Onza Cohac Tres Ceros.
1 Cucharadita Crenia de
Cacao.
1 Cucharadita Brandy de
Cereza.
1.4 Cucharadita de azucar.
Corteza de y de liniOn.
Bdtase con bastante hielo y
sirvase sin colar, adorna-
do con lascas de piha y
naranja y dos cerezas.
1 Ounce Sherry Sanchez
Romate.
1 Oz. Tres Ceros Brandy.
1 Small spoon Creme
Cacao.
1 Small spoon Cherry
Brandy.
y^ Small spoon sugar.
Cap peel of one lemon.
Shake with plenty of ice and
serve it without strain
ing, adorned with, slices
of pineapple and orange
and two cherries.
PANCHO ARANGO
y2 Vermouth Brochi Seco.
y2 Bacardi.
Enfrieso y cu^lese "no ba
tido" Sirvase con una
cj'iscara de naranja, en
copa alta.
1/2 Dry Brochi Vermouth.
y^ Bacardi.
Cool and strain "do not
shake". Serve with a
orange peel a cocktail
glass.
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