ANISSED
The main thing in the manufacture of Anis lies in the scientific way of preparation: have a balanced formula of the elements of liquor – formula that all manufacturers jealously guarded – and goodness of the products used.
Whether we want to say that plant raw materials that are used must be a very careful and thoughtful selection. Anise and sugar above all, must belong to the most select classes, and their delicacy, require great care, that during the time they are stored not fermentations and harmful changes occur.
Another important to ensure the exquisiteness of Anis aspect, it relates to the process of distillation and the composition of the syrups. A small fault is immediately reflected in the taste.
Rectification of alcohol, to provide them with accurate and precise that point of perfect neutrality, is another extreme importance capital.
STAR COKTAIL (NO. 2)
½ MORIN Calvados.
Beat well and pour into cocktail glasses.
SWIZZLESS COCKTAIL
1 hit of bitters.
1 glass of Seagram’s Geneva.
Revuélvase with a stick until frothy.
SWEET COCKTAIL PATOTIE
¼ Anisette Marie Brizard.
½ Geneva Seagram’s.
Beat well and pour into cocktail glasses.
MR. ERIC SUTTON’S COCKTAIL
3 parts of Curacao Marie Brizard.
2 parts Brandy FELIPE II.
1 hit bitter orange.
Mix and pour into cocktail glasses.
FEELING SPRING COCKTAIL
¼ IZARRA liquor.
Seagram’s gin ½.
Beat well and pour into cocktail glasses.
STARS AND STRIPES
MORIN 1/3 Calvados.
Liqueur 1/3 IZARRA.
Use liqueur glasses and be careful when pouring the ingredients do not mix.
SOUTH SIDE COCKTAIL
½ teaspoon powdered sugar.
2 sprigs fresh mint.
1 glass of Seagram’s gin.
Beat well and pour into glasses of medium size. Add in a coup siphon or seltzer water.