1910 Toasts Wines, and How to Serve Them by Rodolph Rose

ABSINTHE COCKTAIL

I dash An gostura Bitters. I dash Anisette. T hree-fourths Green Absinthe. Fill glass with fine ice; shake well until frapped, straitr' in cocktail glass.

SLOE GIN COCKTAIL.

Three-fourths Sloe Gin. One-fourth Vermouth. Fill glass with ice, stir and strain in cocktail glass; serve.

WH I SKE Y COCKTAIL

Take 3 or 4 dashes of su gar syrup. 2 dashes of bitters (Angostura) . I wine glass of Whiskey.

Fill one-third full of fi ne ice, shake an d strain in a fancy red wine glass ; put in a piece of twisted lemon peel in the glass, and serve.

SOUL K ISS COCKTAIL (Use Champagne Glass)

Juice of one lime. One-hall Benedictine. One-half Vermouth. I piece of ice. I slice of pineapple. Stir, top off with carbonic and serve.

ME RRY W I DOW COCKTAIL (Use Large Glass)

Fill glass with cracked ice. 1 dash Curacao. I dash Maraschino. 1 dash Absinthe.

I dash Angostura Bitters. One-half Cognac Brandy. One-half French Vermouth. Stir with spoon, strain in whiskey glass, twist of lemon peel on top, and serve. 6