1910s Jack's manual by J A Grohusko (3rd edition)

PARISIAN POUSSE CAFE (Use Pousse Cafe glass.)

2-5 Curagao 2-S Kirschwasser 1-5 Chartreuse. A celebrated drink in Paris.

PARSON'S COCKTAIL

80% high and dry gin 20% Italian vermouth Piece of orange peel Fill glass with ice.

Frappe, strain and serve in whisi^ce-;

glass.

PAT

COCKTAIL

50% dry gin 40% French vermouth 10% Italian vermouth 1 dash Curagao 1 dash angostura bitters 1 twist lemon peel 1 piece of ice. Stir and serve in stein.

PATRICK COCKTAIL

50% dry gin 50% French vermouth 5 drops of green Breton Fill glass with broken ice.

Stir, strain and serve.

PEACH AND HONEY (Use whiskey glass.)

1 tablespoonful pure honey 100% peach brandy. Stir with spoon and serve.

PERFECT COCKTAIL

50% dry gin 25% Italian vermouth 25% French vermouth ^ glass of cracked ice. Stir, strain and serve.

PHEASANT COCKTAIL

50% brandy 50% dry gin Fill glass with broken ice.

Frappe, strain and serve.

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