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

VAN LEE COCKTAIL

50% Gordon Dry Gin 40% Dubonnet 10% Scotch Whiskey. Fill glass with broken ice.

strain and serve.

Stir,

VAN WYCK COCKTAIL

50% Sloe Gin 50% Gordon Dry Gin 2 dashes Orange Bitters. Shake well.

VAN ZANDT COCKTAIL

1 dash Apricot Brandy 50% French Vermouth 50% Gordon Dry Gin. Fill glass with ice.

Shake, strain and serve.

VERMOUTH COCKTAIL

1 dash Boker's Bitters 100% M. & R. Italian Vermouth 1 dash Maraschino.

i

Frappe, strain and serve.

Fill glass with ice.

VIENNA COCKTAIL

50% M. & R. Italian Vermouth 50% French Vermouth 1 dash Absinthe. Frappe.

VIRGIN COCKTAIL (Use mixing glass half full of ice)

3 dashes Angostura Bitters 2 dashes Raspberry Syrup 50% Vermouth 50% Plymouth Gin. Stir well, strain into cocktail glass and serve. WALDORF COCKTAIL 35% Rye Whiskey 35% M. & R. Italian Vermouth 30% Absinthe 2 dashes Orange Bitters. Shake, WALDORF SPECIAL COCKTAIL Juice of one lime 100% Apricotine. Shake thouroughly and serve in Cocktail glass.

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