34 / 220
34
What Shall We Drink?
peeled yellow rind of a half lemon. Shake thoroughly until
shaker begins to frost. Strain carefully into the cocktail
glass, being careful not to wash off the sugar crust from rim
of glass. You'll be dehghted with this drink, really only a
"stiff" cocktail under an aHas.
ANGEL'S KISS COCKTAIL
Here's a drink from Canada sure to appeal to the ladies.
Into a shaker containing cracked ice pour one ounce each of
Burgundy Wine, Creme de Cocoa, Grenadine and heavy
cream. Shake thoroughly and pour into four-ounce stemmed
glass of tulip shape. It's a dainty drink and deserves the
dainty type of cocktail glass.
DEVIL'S DELIGHT COCKTAIL
In sharp contrast with the Angel's Eass is the Devil's
Delight—a man's drink. Mix it thus: Into iced shaker pour
an ounce of Rye or Scotch Whiskey, an ounce of Bacardi
Rum,an ounce of Orange Bitters, a tablespoon of "gum."
Shake thoroughlyand pourinto a cocktail glass.
GIN CRUSTA
Made like Rum Crusta, using Gin.
BRANDY CRUSTA
Made like Rum Crusta, using Brandy.
WHISKY CRUSTA
Made like Rum Crusta, using Whisky, of any brand—
rye, Scotch, Irish, Bourbon or blended types.
Sometimes you might vary the ingredients by substitut
ing for Curacao a dash of Arrack,or Maraschino,or Noyeau.
All are delightful flavorings.
Many cocktails under other names are omitted from this
book, either because they will not endure or because their
ingredients blend horribly, being only haphazard mixtures
born during the Prohibition period. Many are merely slight