1932 The Green Cocktail Book by Jimmy

Cocktails

E. NOS

2 parts Dry Gin I part French Vermouth 3 dashes Absinthe per cocktail.

FANCY

1 part Base Liquor 3 dashes Curasao per cocktail 2 dashes Angostura Bitters per cocktail Before pouring into the cocktail glass, moisten the rim of the glass and dip into powdered sugar. Add a little Champagne and squeeze a piece of lemon peel on top. Serve with an olive or cherry. The base liquor can be either Gin, Whisky, Rum, Vermouth, Sherry, etc., and the cocktail is named according to the base liquor.

FANTASIO

2 parts Dry Gin 2 parts Brandy I part White Mint I part Maraschino

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