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96
The Complete Buffet Guide, or
1934 ADDITIONS
ALEXANDER COCKTAIL
1 pony cream.
1 pony Creme de Cacao.
2 ponies Dry gin.
1 pony lime juice.
Shake till icy cold in mixer. Serve in tall glass.
ALLEY-OOP COCKTAIL
3 ponies
gin.
_i
pony Grenadine.
1 pony cream.
1 white of an egg.
Juice of 1 lime.
Frappe till icy cold. Serve in tall thin glass.
AMERICAN BEAUTY
(Use tall thin glass.)
1 teaspoonful of creme de menthe; fill with shaved ice; then in
another glass mix the following : Juic.e of
y,;
orange; small spoon–
ful of sugar;
Yz
jigger good brandy;
y,;
jigger French vermouth;
pour in the first glass; dash the top with port wine. Dress with
fruits and a sprig of green mint and serve with a straw.
ANGEL'S TIT
Fill cordial glass
%
full of Curacao; float cream on top; stick
toothpick through a cherry and place on top of glass.
ANNETTE FIZZ
I
White of 1 egg.
1 teaspoonful of sugar.
1 jigger gin.
2 dashes lemon juice.
1 jigger pineapple juice.
Frappe till icy cold. Serve in tall thin glass.
THE ARMOUR
Mixing
gla~s
half full ice, half a jigger sherry, half a jigger
Italian Vermouth, three dashes orange bitters, mix well, strain
into cocktail glass, add a piece of orange
peel.