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DUBONNET CITRON
In tumbler or large wineglass:
a piece of Ice, a tablespoon of
Lemon syrup, one glass of Du
bonnet; add Schweppes soda
water or syphon and serve.
ESKIMO
In shaker: a tablespoon of Va
nilla Ice Cream,a dash each of
Curasao and Maraschino, one
glass of Brandy, shake well,
strain into wineglass,serve with
spoon and straws.
EYE OPENER
In shaker: the yolk of an Egg,
one-half glass each of Curasao,
Rum and Anis "Pernod fils";
shake well,strain into fizz glass
and serve.
FOG HORN
In tumbler:a large piece of Ice,
one glass of Gin, fill with Gin
ger Beer, add a slice of Lemon
and serve.
FRANK'S REFRESHER
In large tumbler:two or three
pieces of Ice, the juice of one-
halfLemon, one-half glass each
of Raspberry or Strawberry sy
rup and Brandy;fill with Cham
pagne, stir and serve.
GIN BUCK
In tumbler: a large piece ofIce,
the juice of one-half Lime or
quarter Lemon, one glass of
Gin; fill with split of Ginger
Ale, stir and serve.
GIN SPIDER
In tumbler:a large piece of Ice,
a dash of Angostura Bitters,
one glass of Gin; fill with split
of Ginger Ale, stir and serve.
GIN & TONIC
In tumbler:a large piece of Ice,
one glass of Gin, a slice of
Lemon;fillwithsplitofSchwep-
pes Indian Tonic Water, stir
and serve.
GREEN HAT
^
In tumbler:a large piece ofIce,
one-half glass each of Gin and
green Creme de Menthe; a
split of Schweppes soda water,
stir and serve.
GRENADINE & KIRSCH
In tumbler or large wineglass:
a piece of Ice, one-half glass
each of Kirsch and Grenadine;
add Schweppes soda water or
syphon,stir and serve.
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