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

OJEN COCKTAIL (Spanish Absinthe Cocktail)

100% Ojen Absinthe in large glass of ice. Keep dropping seltzer in glass and stir with spoon until the outside of glass is frozen and your Cocktail is finished. Then add a few drops of Angostura Bitters and strain into a cocktail glass. OJEN COCKTAIL (American style) 50% Ojen Absinthe 6 dashes Peychand Bitters. Fill glass with cracked ice; stir with a dash of Carbonic t strain and serve. OLD FASHIONED COCKTAIL 100% liquor, as desired 1 piece of ice in glass. Stir well and twist a piece of lemon peel on top and serve. OLIVETTE COCKTAIL 3 dashes Orange Bitters 3 dashes Absinthe 1 dash Syrup 1 dash Angostura Bitters 50% Gordon Dry Gin 50% French Vermouth. Stir well and twist lemon peel on top. OPAL COCKTAIL 50% Absinthe 50% M. & R. Italian Vermouth. Shake, strain and serve. OPERA COCKTAIL 50% Dubonnet 50% Gordon Dry Gin 2 teasponsful Creme de Mandarine Twist orange peel on top. Shake, strain and serve. ORANGE COCKTAIL Juice of % of an orange 1 dash Chartreuse 75% Gordon Dry Gin 25% M. & R. Italian Vermouth. Fill glass with broken ice, shake, strain and serve. 1 dash Angostura Bitters 1 dash Curacao Piece of cut loaf sugar Dissolve in two spoonsful of water

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