1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Cocktail, Star. (Use large bar glass.) % glass of shaved ice; 1 or a dashes gum; 1 dash Curacoa; 3 dashes bit ters; % wineglass French vermouth; Vz wineglass applejack. Stir with spoon, and after straining in cocktail glass, serve after squeezing lemon peel on top. Cocktail, Trilby. (Use large bar glass.) Fill glass with shaved ice; 3 dashes absinthe; 3 dashes orange bitters; 3 dashes Parfait d'Amour; % wineglass Scotch whisky; % wineglass Italian vermouth. Stir with spoon, strain in cocktail glass, put in cherries, squeeze lemon peel on top and serve. Cocktail, Tuxedo. Fill large bar glass % full shaved ice; 3 tea- spoonfuls sherry wine;% jigger Italian vermouth; 1 dash Angostura bitters; % jigger Old Tom gin. Stir well; strain into cocktail glass and serve. Cocktail, Vermouth, No. 1. (A small glass.) iVg pony of French vermouth; 3 dashes of Angostura bitters; 3 dashes of gum syrup. Cocktail, Vermouth, No. 2. (A large bar glass.) % glass of fine ice; 4 to 5 dashes of gum syrup; 1 or 3 dashes of An gostura bitters; 3 dasbes of maraschino; 1 wine glass of vermouth. Stir well. Strain into a cocktail glass. A piece of lemon peel on top. Cocktail, Whiskey. (A large bar glass.) % glass of fine ice; 3 or 3 dashes of gum syrup; 1 or 3 dashes of An-

80