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1960s Witch's Brew


2 oz Strega
1/2 oz creme de menthe
1 oz fresh squeezed lemon juice
1 oz fresh squeezed orange juice
Pernod

Fill and 8-ounce collins glass with shaved ice. Shake above ingredients (except Pernod) well with ice and strain into collins glass; float three or four drops Pernod; decorate with seasonal fruit or fresh mint.

From the book International Cocktail Specialties written by James Mayabb (Castle Books, Inc, 1962)

"At Perditas in Charleston and Daytona Beach, the Witch's Brew is in demand."