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THE EXOTIC DRINKING BOOK
custom. Please don't attempt to use any young Scotch whisky-use
the best the shelf affords.
Really old Liqueur Scotch whisky,
I
part
Clear strained honey, r part
Cream,
I
part
Mix
well, warm slightly to make smooth. Then cool and sample,
or heat and sample while still hot, to insure a mix to taste. Drink cold.
Never boil cream or milk in a Brose. "Milk boiled is milk spoiled,"
runs the Scottish proverb.
ATHOL BROSE No. II
Put a heaping tsp or so of strained honey into 4 jiggers of liqueur
Scotch whisky, turning this into a tumbler. Fill tumbler with milk,
heated beforehand. Cool before drinking.
ATHOL BROSE No. III
This is still another ancient blend: Use r part liqueur Scotch whisky,
Yz
part strained honey, r part thick cream. Heat carefully, as before.
Serve cold.
WORDS to the WISE No. III, BEING an EARNEST PLEA NOT
to SERVE an OVER SUPPLY of RICH CREAMY COCKTAILS
before any DECENT MEAL
Being more or less of a meal in itself, this sort of rich creamy drink
cannot whet or build appetite. For this reason it really should be served
on other occasions than immediately preceding a notable dinner. This
applies to Pink Ladies, Alexanders, and
all
their nourishing kin.
THE AUNT EMILY, a CREATION of SLOPPY JoE's, in HAVANA, YEARS
before His SPOT GoT to BE a SoRT of HALF WAY HousE for EVERY
ITINERANT AMERICAN on the IsLAND
Try and use good aged
Calvados-fine
French apple brandy-for
best results in this creation,-not the usual,
fairly
new applejack. We
have found under these improved conditions that it is a memorable
cocktail well worthy of notation.... Mix
Yz
jigger each apple
brandy, dry gin, dry apricot brandy, and orange juice. Add r dash
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