1927 Barflies and Cocktails

Flu Cocktail. I dash of J amaica Ginger, r teaspoonful of Lemon Juice, 1 teaspoonful Rock Candy Syrup, r teaspoonful Ginger Brandy, I glass of Rye Whisky. Stir together and serve in same glass. Fourth Degree Cocktail. r/J Gin, t /3 French Vermouth, r/J lcalian Vermouth. 4 dashes of Absinthe. Fox River Cocktail. In a wineglass put t lump of Sugar saturated with Peach Bitters. add t lump of Ice, one glass of Bourbon Whisky, and 1 teaspoonful of Crzme de Cacao. Squeeze a piece of Lemon "Peel on top, stir slightly. Futurity Cocktail. Squeeze a piece of lemon peel on top, stir slightly and serve. z dashes Angostura Bitters, r/J Italian Vermouth, z/3 Sloe Gin. Gangadine Cocktail. I teaspoonful of Framboise s"yrup, r/J Oxygenee Cu– senier, t/3 Gin, r/J White Mint. Shake well. and strain into cocktail glass. (Note. - Oxygenee is a white Absinthe which is now manufactured in Belgium since its prohibition in France.) Gazette Cocktail. I teaspoonful Gomme Syrup, t teaspoonful Lemon Juice. z dashes of Orange Bitters, 1/J Brandy, 1/ 3 Italian Ver– mouth. Serve in wineglass with one whole slice of lemon. (Recipe by Wm. Reno, at the Freerstone Cafi, Toledo, OhJo.) Gilroy Cocktail. 1/J Gin, 1/J Noilly Prat, 1/ 6 Cherry Brandy, r/ 6 Kirsch. Shake well. Strain into cocktail glass.

-31-