1916 Jack's Manual by J A Grohusko (4th edition)

CAMPILL COCKTAIL

1 dash Absinthe 50% Rye Whiskey 25% French Vermouth 25% M. & R. Italian Vermouth. # Fill glass with cracked ice; stir, strain and serve.

CAPTAIN COCKTAIL

50% Brandy 50% M. & R. Italian Vermouth^ Fill glass with cracked ice.

Stir, strain and serve.

CAT COCKTAIL

50% French Vermouth 50% Gordon Dry Gin. ^ Stir.

Serve with olive.

C. A. W. COCKTAIL

35% M. & R. Italian Vermouth 35% French Vermouth 30% Brandy. One piece of orange peel on top. Shake.

CHAMPAGNE COCKTAIL

y 2

lump sugar 2 dashes Angostura Bitters y 2 pint Champagne. Stir well with spoon, twist a piece of lemon peel on top and serve. CHANTECLER COCKTAIL Bronx with four dashes Grenadine Syrup. Shake. CHAUNCEY COCKTAIL 25% Brandy 25% Gordon Dry Gin 25% M. & R. Italian Vermouth 25% Bourbon. Shake. CHOCOLATE COCKTAIL Yolk of one egg 50% Yellow Chartreuse Yi m teaspoonful Powdered Sweet Chocolate Fill glass with cracked ice. Shake with shaker, strain and serve.

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