My interpretation:
0.5 oz Hiram Walker Crème de Cacao
0.5 oz Rothman & Winter Apricot Liqueur
0.25 oz heavy cream
Pour ingredients carefully in order over the back of a spoon. — This recipe first appears in 1933, following the recipe described in the 1930 Savoy Cocktail Book.
An amateur mixologist prepares and assesses the cocktails and miscellaneous drink recipes in Jack Grohusko's mixed drinks manual.
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Turning the Page
Greetings! We have come to the end of the Cocktails section from Jack’s Manual (1933). In the process of our study, we have discovered so...
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My interpretation: 1.5 oz Bombay Sapphire 1.5 oz Dolin Extra Dry Shake with ice, strain, and serve. Garnish with half slice of o...
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My interpretation: 1.5 oz Copper & Kings Absinthe Blanche 0.5 oz Hiram Walker Anisette Fill mixing-glass with cracked ice,...
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