1927 Barflies and Cocktails

Colonial Cocktail. 2/J Gin: 1/J Juice of Grape Fruit, 1 dash of Maraschino. Conunodorc Cocktail. 1 teaspoonful Gomme Syrup, 2 dashes Orange Birte rs, Juice

of half a Lime, glass of Rye Whisky. (R ecipe by Phil Gross, Cincinnati, 0.)

Cooperstown Cocktail. 1/J French Vermouth, 2/J Gin. 2 sprigs 'of Fresh Mint.

Coronatiou Cocktail

Use mixing glass. Fill half full with cracked Ice, 2 dashes Maraschino, 3 dashes Orange Bitters, 2/J Freniil Vermouth, 1/J Sherry. (Recip~ by Joseph Rose, of Murray Bros. Cafe, Newark, N. J., in 1903.) Country Club Cooler. Serve in rumbler, 1 glass French Vermouth, 1 teaspoonful Grenadine, 2 lumps of lee, fill with Soda'·Wa ter. Cream Fizz. 1 glass of Gin, Juice of 1 Lemon. 1 teaspoonful Sugar 01 Gomme ; and last 1 teaspoonful of Fresh Cream. Shake well, strain into wineglass, and squirt of soda on top. Cuban Cocktail. 2/J Brandy, 1/J Apricot Brandy, Juice of half a Lime. Dacqucri Cocktail. 2/J B~cardi , Juice of a Fresh Lime, 1/J Grenadine. Shake well, and strain into cocktail glass. . (This was a very popular cocktail in America before Prohibition came in. Bacardi is made in Cuba.) -23-