1936 The Artistry of Mixing Drinks by Frank Meier

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QUATRE PAV^S SPECIAL
In shaker: a teaspoon each of
Grand Marnier, Orange and
Lemon juice, two-thirds Gin;
shake well and serve.
QUEEN'S
In shaker: crush a small slice
of ripe Pineapple: one-third
French Vermouth, two-thirds
Gin; shake well and serve.
R.A.C.
Royal Automobile Club.
In mixing-glass: a dash of Or
ange Bitters, one-fourth each
of French and ItalianVermouth,
half Gin; stir well and serve
with Maraschino Cherry.
RACQUET CLUB
In mixing-glass: a dash of Or
ange Bitters, one-third French
Vermouth, two-thirds Gin;
stir well and serve.
RAY LONG
In mixing-glass: a dash of An
gostura Bitters, a dash of Anis
"Pernod fils", one-third Italian
Vermouth,two-thirds Brandy;
stir well and serve.
ROB ROY
lnmlxing-gla«:ad«hoJAng;^^^^^
tura Bitters, o"® , Ccotrh
Vermouth, two-thirds Scotch
Whisky; stir well and serve.
ROBINSON CRUSOE
In coconut shell containing a
pieceoflce:halfPineapplejuice,
half Rum; stir and serve.
ROSE
In mixing-glass: a
of Raspberry syrup, one-thirdKirsch,two-thirds French Ver
mouth, stir well and serve
with Maraschino Cherry.
This Cocktail, famous_ in Pans, was
invented by "Johnny Mitta of the
Chatham Bar.
ROSSI
In mixing-glass: a dash of Or
ange Bitters,halfAperitif Rossi,
half Gin; stir well and serve.
The Rossi Aperitif is a product
of Martini-Rossi, Turin, Italy.
ROSSLYN
In mixing-glass: a dash of Gre
nadine, two-thirds Gin, one-
third French Vermouth; stir
well and serve.
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