35 / 68
I
"
LONCINES
1
{ 3
Cognac Fino.
1/3
Anis de! Mono.
1,3
Te
fuer te.
L~
pie! de un lim6n .
1
Cucharadita de azC1car.
Hl1lo abundante, bien ba–
tid> y colado.
COCKTAIL
1/ 3
Fine Cognac.
1
/ 3 Anis del Mono.
1
/ 3 Harsh The.
Peel of a lemon.
1
Teaspoonful of sugar.
Plen ty ice, shake well and
strai n.
---1o1--~-----~---~~~------~~~---~~--~-----
ll
MARY PICKFORD
11z
lugo Pina.
1/z
~on
Bacardi .
1/z
·ucharadita Granadina.
Hiell rnenudo. Batido y co–
lado.
l!z
Pine-apple Ju ice.
l/z
Bacardi Rum.
lfi
Teaspoonful Grenedine.
Crushed Ice.
Shake we ll and strain 1nio
cocktail glass.
MAMHATTAN
(Seco)
1
/z
Vtmouth Nolly Prat.
1
/z
Ry, Whiskey.
1
Go\ Angostura.
Hielo f'\? nudo. Enfrlese sin
batirlo icuelese.
1/z
Nolly Prat Vermouth.
V2 Rye W hiskey.
l Dash Angostura.
Cracked Ice.
Do not shake. Let
it
become very cold,
strain and serve.
.-..
-.-----==~_,.--
.....----......
~,
MANHATTAN
(Mec!io Dulce)
(Medicifulce)
11z
Vermcth Martini Rossi.
1
/z
Rye
~isky.
1
Cota Agostura.
Hie lo men o. Enfrlese sin
batirlo y cyese.
11z
Martini Rossi Vermouth.
V2 Rye Whisky.
1
Dash Angostura.
Cracked Ice.
Do not shake . Let it become
very cold, strain and serve.
~unno•
CKTAIL rllNE!I •AllA JIUNDIAL
LA ,LOJIJD4' •Al!
I