1932 The Green Cocktail Book by Jimmy

Cocktails

MODERN

3 parts Sloe Gin 2 parts Scotch Whisky I dash Orange Bitters per cocktail I dash Absinthe per cocktajl Sugar to taste. Serve with a cherry.

monkey's gland

I part Dry Gin I part Orange Juice I dash Absinthe per cocktail Grenadine to taste.

MORNING

I part Brandy 1 part French Vermouth 2 dashes Curasao per cocktail

2 dashes Maraschino per cocktail 2 dashes Orange Bitters per cocktail 2 dashes Absinthe per cocktail Squeeze a piece oflemon peel on top and serve with a cherry. .56