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l
!
59. Cinzano Sparkling Cockta il.
In a w ineglass p ut
1
lump of Su ga r , : d ashC's of
Angost ura ,
I
dash of Cura<y ao,
1
k aspoonful
B randy ,
1
lump of Jee .
F ill ba la nce \\·ith t hat. \\"vll -lrnmn1 Cin zano Drut ,
stir s lightly, a nd squeeze Lemon l 'ee l on i.op .
Not e .-T h is cockta il is ,·cry popular in a ll
American bars , as Cin zano B rut is vc.:ry rC'asonabiL:
10
price.
1 60. Claret Lemonade.
Use large ·tumb ler .
H a lf fi ll with fine Ice , J uice of
1
LC'mon ,
'.!
tea –
spoonfuls Gomme Syrup,
1
g lass of ClarL·t , a nd fil l
w ith syphon.
Stir slowly , a nd sen ·e with a
~.t
ra\\· .
61. Claridge Cocktail.
} F rench Ver mouth ,
1
Gin ,
L
.\
1•ricul
I
:rand y,
Cointreau .
Sha ke \\"c ll and stra in into cocU a il glass .
(Recipe
.by
L eon , JJartendcr, Claridge
JI
olel,
Champs l:."lysees , P aris .)
62 . Clover Club Cockta il.
I
white of F resh E gg, J u ice of sma ll Lime (or
t
Lemon) ,
I
t easpoonful R aspberry Sy rup,
1
G in ,
l
Italian Vermouth .
Not e .- In Lond on for some time it has been the
cust om t o
sc1T e
Grenadine inst ead of Hasp berry .
32