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M Y NEW COCKTAI L BOOK
CAFE AU KIRSCH
CAFE DE PAREE
CALVADOS
CARABOA
WALLOW
CASTLE DIP
CHAMPAGNE
1/3 Kirschwasser
I/3 Brandy
I/3 cold black Coffee
white of an egg
I jigger Dry Gin
I barspoonful Anisette
1 barspoonful Cream
white of an Egg
2 glasses Applejack
2 glasses Orange juice
I glass Cointreau
I glass Orange bitters
20% Italian Vermouth
20% French Vermouth
40% Dry Gin
1/2 Applejack
i/2 White Creme de Menthe
3 dashes Absinthe
(Recipe of Duke de
Alba, great Span
ish Grandee)
1/2 lump Cane Sugar in an
empty Champagne
glass
Add 1/4 teaspoonful An
gostura bitters
Fill glass with Brut (nat
ural) Champagne
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