1923 Harry of Ciro's ABC of mixing cocktails (second impression)

NO COCKTAIL MIXER SHOULD BE WITHOUT "Kina-Lillet"

A MOST EXCELLENT APERITIF

And proved to be a most valuable basis for mixing cocktails. It is made near Bordeaux, of fine French While Wine and is delightfully clean to the palate. ^ HOW TO USE "KINA-LILLET" 1. As an Aperitif—simply cool the bottle and serve in sherry glass. 2. Mix one third Christo pher's Dry Gin to two thirds of "ICina-Lillet," serve cold.. 3. As a Cocktail—2 dashes Orange Bitters, 2 dashes Creme - de - Noyeau. i glass Christopher's DryGin.i glass " Kina-Lillet " : stir well in ice, strain into cocktail glass and squeeze rind of orange on top.

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