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M Y
NEW COCKTAI L BOOK
SANDY McKAY
I jigger Dry Gin
1/2 jigger Italian Vermouth
i/2 jigger Orange juice
barspoonful Grenadine
white of an Egg
SARATOGA
100% Brandy
2 dashes Pineapple juice
2 dashes Maraschino
dash Orange bitters
SAVOY TANGO
1/2 Sloe Gin
1/2 Applejack
SAZARAC
I portion Whiskey
4 dashes Absinthe (turn
glass around slowly)
3 dashes Peychaud bitters
lump of Sugar
sprig of Mint
SEPTEMBER MORN
glass Bacardi Rum
juice of 1/2 Lemon or
I Lime
tablespoonful Grenadine
white of I Egg
SHANGHAI
2 dashes Grenadine
3/8 Lemon juice
I/8 Anisette
1/2 Jamaica Rum
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