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PIPE LINE
In shaker: one-fourth Lemon
juice, one-fourth Apricot Bran
dy, half Bacardi; shake well
and serve.
PLANTER'S
In shaker: one-fourth Lemon
syrup, one-fourth Orange juice
half Rum ; shake well and serve.
PLUNGER
A favourite at the Casinos in
Deauvilie and Cannes.
In shaker: one-third each of
Swedish Punch, Bacardi and
Apple Jack or Calvados; shake
well and serve.
POLLY'S SPECIAL
By W. Pollock, Park Lane Hotel,
London.
In shaker: one-fourth each of
unsweetened Grapefruit juice
& Curasao, half ScotchWhisky;
shake well and serve.
POMPADOUR
^
In shaker: the juice of one-
quarter Lemon, half St. James
Rum, half Pompadour; shake
well and serve.
Note. — Pompadour is a spe
cially prepared Wine from the
Pinot (Charentais) Grape and
contains at least 18" of alcohol.
PORT WINE
In mixing-glass: a dash of An
gostura Bitters, a teaspoon of
Brandy, one glass of Port; stir
slightly and serve.
PRAIRIE OYSTER
In cocktail glass: a teaspoon
of Vinegar, the yolk of an Egg,
a teaspoon of Worcestershire
and Tomato sauces, top with
Salt and Pepper, and serve
with glass of ice water.
Brandy or dry Sherry may be used
to replace Vinegar.
PRESIDENTE
In mixing-glass: a dash of Cura-
9ao, a dash of Grenadine, half
Chambery Vermouth, half Ba
cardi; stir well and serve.
PRINCETON
In mixing-glass: a dash of Or
ange Bitters,half Gin,halfwhite
Port; stir slightly and serve.
QUAKER
In shaker: the juice of one-
half Lime or quarter Lemon,
a teaspoon of Raspberry syrup,
half RyeWhiskey, half Brandy;
shake well and serve.
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