1920 What to Drink E L Bertha

COCKTAILS, HIGHBALLS, FIZZES

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If fresh limes cannot be procured, use the commercial lime juice, but the fresh is greatly to be desired. The amount given will make four cocktails. Mix the lime juice, ice and apple juice and pour into a cocktail shaker, shaking thoroughly. When ready to serve add the ginger ale, replace the strainer and strain into cock- tail glasses.

ORANGEBLOSSOM COCKTAIL

i cupful of orange juice, I cupful of pineapple juice, i teaspoonful of orange flower water, I tablespoonful of plain syrup, i cupful of cracked ice.

Place all the ingredients into a cocktail shaker, shake hard for two minutes, strain into chilled cocktail glasses and serve at once. This amount should be sufficient for four cocktails.

MARASCHINO COCKTAIL

i cupful of carbonated water, 4 Maraschino cherries, i cupful of the syrup from the cherries,

i cupful of orange juice, i cupful of cracked ice.

Pour the syrup from the cherries, the orange juice and the ice into a cocktail shaker. Shake well, add the car- bonated water, strain into cocktail glasses, add a cherry to each glass and serve very cold.

CERISE COCKTAIL

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£ cupful of cherry juice, i cupful of sparkling apple juice (commercial), 4 preserved cherries, I cupful of cracked ice.