1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

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DEEP SEA COCKTAIL. A LA JACK MASON, NEW YORK CITY.

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Into a small mixing-glass place two dashes of Orange bitters, half a jiggerful of French vermouth, half a jiggerful of dry English gin (any brand) and a small dash of absinthe; shake well in a shaker containing two or three 111111 ps of ice, strain into a frapped stem cocktail-glass, squeeze a piece of lemon rind over the top and serve with an olive or a pimola.

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DRY MANHATTAN COCKTAIL. Into a small miring-glass place some ice, two dashes of Orange bitters, two drops of Angostura, half a jiggerful of French vermouth, half a jiggerful of whiskey and a piece of twisted lemon peel; stir thoroughly, strain into a chilled cocktail-glass and serve with ice water on the side. An olive, a pimola or French hazelnuts may be served with this drink.

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DRY MARTINI COCKTAIL.

A LA CHARLIE SHA W 1 LO$ ANGELES, CAL. Into a miring-glass place some cracked ice, two dashes of Orange bitters, half a jigger of French vermouth and half a jigger of dry English gin (any good brand) ; stir well until thoroughly chilled, strain into a stem cocktail– glass, squeeze a piece of lemon peel over the top and serve with an olive.

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DUBONNET COCKTAIL. Into a mixing-glass place some cracked ice, two dashes of Orange bitters, one-third jiggerful of dry sherry an d two-thirds jiggerful of French Dubonnet ; stir thoroughly, strain into a chilled cocktail-glass, squeeze a piece of lemon peel over the top and serve with ice water on the side. DUDE COCKTAIL. Into a la rge cut goblet place a lump of ice and a pony of creme de vanille, fill the glass with lemon soda, stir, decorate with fruits and ser ve with straws. Close the doors so the draughts will not affect the creature and break the glass. 43