1928 Cheerio a book of Punches and Cocktails by Charles




Shake and strain into a claret glass. Omament with pineapple and berries in season.


To two-thirds of brandy, add one-third of white Creme de Menthe. Ice, shake well, and serve in cocktail glass. Dubonnet Cocktail Mix in container two-thirds part Dubonnet, one-third dry gin, fill with ice, stir well, but do not shake, and strain into cocktail glass. Jamaica Glow In shaker place one part gin, one-half portion Claret, one-half portion orange juice, three or four dashes of Jamaica ginger. Fill with ice, shake thoroughly until very cold, strain in cocktail glass. Pearl Cocktail Two parts dry gin, one part French Vermouth, three dashes of onion juice, three dashes orange bitters. Shake well and strain into cocktail glass. Garnish with an olive. Tom Collins In a long tumbler, place one portion dry Gordon gin, juice of one-half lembn, one teaspoonful of powdered sugar, a few lumps of ice and seltzer water. Stir well.

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