1908 Jack's Manual by J A Grohusko

MARGUERITE COCKTAIL

MANHATTAN COCKTAIL

2 dashes Field's orange bitters 50% Plymouth gin 50% Chappaz French Ver mouth I dash absinthe Fill glass with cracked ice. Stir up well with spoon, strain in cocktail glass and

I dash Boker's bitters 50% Vermouth (Bailor) 50% rye whiskey V2 glass cracked ice. Stir, strain and serve.

serve.

MARTINI COCKTAIL

I dash orange bitters 50% Gordon dry gin 50% Martini Russie Vermouth Fill glass with ice. Stir, strain and serve.

MAY WINE PUNCH

(Use large Two bunches of (Wald- meister) Woodruff cut in two or three lengths. Place it into a large glass, fill up with Martell brandy, cover it up, let it stand for two hours until the essence of the Woodruff is extracted; cover the bottom of the bowl with granulated sugar 5 bottles club soda over it, cut up four oranges in slices Vi pineapple, berries, cherries, grapes

punch bowl.) 8 bottles

Deinhard-Moselle

I bottle Ruinart champagne 50% Curacao 50% Maraschino 50% Martell brandy Then put your Woodruff and brandy, etc., into the three gallons of excellent May wine punch. Surround the bowl with ice, serve in wine glass in such a manner that each glass will get a piece of all fruits, then fill with ladel and serve.

METROPOLITAN COCKTAIL

50% Noilly Prat Vermouth 50% Martell. brandy Vi glass fine ice. Shake, strain and serve.

41