117 / 130
How to Mix All Kinds of Drinks.
117
THE SHOCK ABSORBER
%
rye.
%
cold coffee.
1 white of egg.
Shake with ice well.
White of 1 egg.
Juice of 1 lime.
2
ponies Martell cognac.
1 pony Cointreau.
SIDE CAR
Frappe well. Serve icy cold in Manhattan glass.
1 teaspoonful of sugar.
2
dashes lemon juice.
White of 1 egg.
2
jiggers Dry gin.
SILVER FIZZ
Frappe until icy cold. Serve in tall glass.
SINGAPORE COCKTAIL
Piece of lemon peel.
1 jigger cherry •brandy.
1 jigger benedictine.
1 jigger Dry gin.
Serve in tall thin glass two-thirds filled with cracked ice. Stir
and serve.
smro
APERITIF
August F. Sirio, Chef, Northern Trust Company, Chicago, and
Vice-President of the Chefs . of Cuisine Associati.on of Chicago,
suggests an aperitif made of American muscatel wme, with bitters
to taste, chilled, not
s~aken,
and a twist of orange peel on top.
Juice of
y,;
lemon.
Teaspoonful of sugar.
1 jigger Sloe gin.
SLOE GIN FIZZ
2
jiggers seltzer water.
Frappe till icy cold. Serve in highball glass.