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196. Porto Flip.
I yolk of a Fresh Egg, i teaspoonful of Sugar,
I glass of Port Wine.
Shake well and strain into small wineglass, and
grate nutmeg on top.
197. Pegu Club Cocktail.
I dash of Angostura Bitters, i dash of Orange
Bitters,
i teaspoonful Lime Juice (Rose's),
J Curafao (Orange), f Gin.
198. Princess Mary Cocktail.
J Gin, J Cr^me de Cacao, J Fresh Cream.
Shake well and strain into cocktail glass.
(This cocktail was introduced by myself in honour
of Princess Mary's wedding to Lord Lascelles,
February, 1922.)
199. Prairie Oyster Cocktail.
Put 2 spoonfuls of Worcester Sauce (Lee and
Perrin's), drop the yolk of a Fresh Egg without
breaking, add a little red Pepper and Salt on top
and pour 2 spoonfuls of malt Vinegar on top.
200. Port Wine Cobbler.
Half fill a tumbler with shaved Ice, add i glass
of Port Wine, J glass of Cura9ao, i glass of
Maraschino, i teaspoonful of Sugar.
Fill balance with syphon and stir well, then
decorate the top with fruits in season.
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