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

ORANGE BLOSSOM COCKTAIL

50% Orange Juice 50% Gordon Dry Gin. Shake well.

OYSTER COCKTAIL (use star champagne glass)

dozen small oysters

J/2

dash lemon juice

1

1 teaspoonful tomato and chile sauce 3 dashes paprika sauce 2 dashes vinegar 1 dash tabasco sauce. Shake on top a little salt and pepper, stir gently with spoon and serve. OYSTER BAY COCKTAIL 50% Curacao 50% Gordon Dry Gin y 2 glass ice. Shake, strain and serve. PALMER COCKTAIL 1 dash Picon Bitters 100% Rye Whiskey Fill glass with broken ice, stir, strain and serve.

PALMETTO COCKTAIL (Mixing glass half full of ice)

3 dashes Angostura Bitters 50% Santa Cruz Rum 50% M. & R. Italian Vermouth. Stir well, strain into cocktail glass and serve. PAN-AMERICAN COCKTAIL 1 dash Syrup 1 dash Lemon Juice 100% Rye Whiskey. Shake. PARADISE COCKTAIL

40% Gordon Dry Gin 60% Apricot Brandy.

PARISIAN COCKTAIL

Juice of one lime 100% Dubonnet Wine. Stir.

PARSON'S COCKTAIL

80% Gordon Dry Gin 20% M. & R. Italian Vermouth Piece of Orange peel. Fill glass, with ice.

Frappe, strain and serve in whiskey

glass.

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