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I08
The Complete Buffet Guide, or
MARY LOUISE PUNCH
Sweeter Than Sweet
tablespoonful of sugar.
4 dashes lemon juice.
4 dashes lime juice.
4 dashes orange juice.
2 jiggers cJaret..
. ·
Serve in tall thin glass,
0
filled with cracked ice.
MARY
PIO~ORD
%
freshly extracted pineapple juice.
7:)
Bacardi.
A dash of Grenadine.
Ice, shake well. (Original Cuban recipe.)
MERRY-GO-ROUND COCKTAIL
(Prize winning recipe by Samuel G. Blythe, Author. The Na–
tional Ass'n. for Advancement of Fine Art of Drinking, Carmel/
by the Sea, Calif., Dec. 9, 1933, through,courtesy Hotel Del Monte.)
One-sixt~
French ver_mouth; one-sixth r.talian vermouth
(bot!~
to be genume) ; two-thirds London Dry Gm (also genuine) . Mix
with spoon in tall glass filled with ice; one good sized green
oliv~
in each cocktail; squeeze of lemon peel over top of each cocktail.
3 ponies pineapple juice.
1 jigger gin.
MIAMI
Frappe till icy cold. Serve in tall thin stem glass.
MICHIGAN AVENuE
jigger gin.
jigger cream.
1 white of an egg per cocktail.
3 dashes lemon juice per cocktail.
Sugar to taste. Frappe till icy cold. Serve in tall thin glass.
White of 1 egg.
2 dashes Grenadine.
2 dashes Curacao.
3 ponies rye whisky.
MILLIONAIRE
Frappe till icy cold. Serve in tall stem glass.