1912 The Buffet Blue Book bu John H Considine

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217. VERMOUTH COCKTAIL.

Use mixing glass % full of ice; 3 dashes gum syrup, 2 dashes Abbott's Bitters, l jigger vermouth. Stir well; strain into cocktail glass; add fruit, and serve. ~18. VERMOUTH FRAPPE. Large bar glass half full of ice; 1 % jig– ger vermouth (Italian or French). Fill up with carbonated water; stir, and serve. 219. VELVET. Mix together in glass pitcher; 1 pint of champagne, 1 pint Dublin porter. Serve in star champagne glasses. 220. VICTORIA COCKTAIL. Use mixing glass 1h f11ll of ice; 2 dashes Abbott's Bitters, 2 dashes raspberry syrup, 1 jigger Booth's Tom gin . Stir well; strain in cocktail glass; add slice of orange; float creme de menthe on top, and serve. 221. VIRGIN COCKTAIL. Use mixing glass half full of ice; 2 dashes Abbott's Bitters, 2 da~hes raspberry syrup, 1h jigger vermouth, 1h jigger Ply– mouth gin. Stil' well; strain in cocktail glass, and serve. 222. WEST INDIAN SWIZZLE. Use large bar glass half full of ice ; 3 dashes Abbott's Bitters, 3 dashes Maraschino, 1 jigger whiskey, rum or brandy. Stir well; strain into cocktail glass; add olive oil, and serve.

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