1906 Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm

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BOTTLED COCKTAILS

Many people desire to keep cocktails on hand instead of mixing up when necessary. The following receipts, each for a quart, will be foimd to give as good cocktails as those mixed individually. An old quart Sauteme bottle will hold the quantities easily. The bottle should be kept in a cool place. Shake bottle well and pour over ice before serving.

MAimATTAN COCKTAIL

Take eight ounces of French Vermouth, Four oimces of Italian Vermouth, Twelve ounces of Rye whiskey, One liqueur-glass of Curacao, Half a liqueur-glass of orange bitters, and Four full dashes of Angostura bitters.

MARTmi COCKTAIL-^55

Take six ounces of French Vermouth, Four ounces of Italian Vermouth, Twelve ounces of old Tom gin. One liqueur-glass of Maraschino, Half a liqueur-glass of orange bitters,and Four dashes of Angostura bitters.

cm COCKTAIL

Take twenty ounces of Tom gin. Four otmces of water. One liqueur-glass of Maraschino, Half a liqueur-glass of orange bitters, and

Three dashes of absinthe.

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