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BYRRH
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In mixing-glass: one-sixth
Kirsch, two-sixths Brandy, half
Byrrh; shake well and serve.
CAFE DE PARIS
In shaker: half white of Egg, a
dash of Anisette, a teaspoon
of fresh Cream, one-half glass
of Gin; shake well, strain into
double cocktail glass and serve.
CANADIAN
In mixing-glass: a dash of An
gostura Bitters, two-thirds
Canadian Whiskey, one-third
Italian Vermouth; stir well
and serve.
CARUSO
In mixing-glass: one-third each
French Vermouth, St. Raphael
and Gin; stir well and serve.
CHAMPAGNE
in large wineglass: a dash of An
gostura Bitters on small lump
of Sugar, a slice of Lemon peel,
a piece of Ice; fill with Cham
pagne, stir and serve.
CHAMPAGNE
PICK-ME-UP
In shaker: a dash of Grenadine,
the juice of one-half Orange,
one-half glass of Brandy; shake
well, strain into fizz glass,
fill with Champagne and serve.
CHATTERLEY
In shaker: a teaspoon each of
Orange juice and Curasao,
one-fourth French Vermouth,
half Gin; shake well and serve.
CHINESE
In shaker: a dash each of An
gostura Bitters andMaraschino,
a teaspoon of Grenadine, one-
half glass of Rum; shake well
and serve.
CIDER
In large wineglass: a dash of
Angostura Bitters, a slice of
Lemon peel, a piece of Ice;
fill withsweetCider,stirslight-
ly and serve.
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