1908 Jack's Manual by J A Grohusko

BRUT COCKTAIL Use mixing glass full of shaved ice 6 dashes Angostura bitters '/s glass Amer. Picon Yi glass of French Vermouth. Stir well, strain into a cock tail glass and serve.

BYRRH COCKTAIL

25% Noilly Prat Vermouth 25% rye whiskey 50% Byrrh wine V2 glass fine ice Stir with spoon until cold Strain in cocktail glass. Squeeze a piece of orange peel on top and serve.

BYRRH WINE RICKEY

One piece of ice in glass Juice V2 lime;, drop squeezed lime in glass 100% Byrrh wine. Fill glass with fizz water, stir with spoon and serve.

CAMPILL COCKTAIL

CALASAVA COCKTAIL

100% Calasaya V2 glass cracked ice. Stir and strain.

I dash absinthe 50% rye whiskey 25% Chappaz French Ver mouth 25% Bailor Vermouth. Fill glass with cracked ice, stir, strain and serve. V2 teaspoonful of sugar 50% high and dry gin Juice of I lime I fresh egg Fill glass with fine ice. Shake well with shaker, strain, top with fizz water. CANADIAN FIZZ

CALIFORNIA SHERRY BLER .Large bar glass half full of ice Yi tablespoonful of sugar I pony pineapple syrup I wine glass California sherry I dash Angostura bitters. Stir well, fill up with ice, dress with fruit, dash Port wine on top, serve with a straw. COB-

CATAWBA COBBLER

1 teaspoonful of sugar

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2 wine-glasses of Catawba

wine

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Fill glass with fine ice.

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Dress with fruits in season, and serve with straws.

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