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OLYMPIC
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In shaker: one-fourth each of
Curasao and Orange juice, half
Brandy; shake well and serve.
OPAL
In mixing-glass: one-third each
of Anis "Pernod fils", French
Vermouth and Gin; stir well
and serve.
ORANGE BLOSSOM
In shaker: half Orange juice,
half Gin;shake well and serve.
Grenadine may be added If desired.
OYSTER
In wineglass: a tablespoon of
Tomato Ketchup, a teaspoon
of Lemon juice or Chili Vine
gar, a little Salt and Pepper, a
few drops of Worcestershire
and Tabasco sauces. Remove
four or six fat Oysters from
shells, placing them in glass
containing the above mixture;
stir and serve.
CRAB,LOBSTER or SHRIMP
may be prepared in the same
way, using any of those Shell
Fish instead of Oysters.
PARADISE
In shaker: one-fourth each of
Orange juice& Apricot Brandy,
half Gin;shake well and serve.
PARISIAN
In mixing-glass: a teaspoon of
Creme de Cassis, half French
Vermouth, half Gin; stir well
and serve.
PERFECT
In mixing-glass: one-fourth
each of French and Italian Ver
mouth, half Gin; stir well and
serve with Orange peel.
PINK GIN
In small wineglass: two dashes
of Angostura Bitters, one glass
of Gin; a little iced water
may be added if desired.
PINK LADY
In shaker: half white of Egg, a
teaspoon each of Grenadine,
Lemon juice, and Brandy, one-
half glass of Gin; strain into
double cocktail glass and serve.
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