1932 The art of Mixing by James A Wiley

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Couple 'em to some ice and shake until the whistle blows.

LONE TREE COCKTAIL Add 1/3 Gin, 1/3 Italian Vermouth and 1/ 3 French Vermouth. Combine with ice, clamp the cover on tightly, and go to it. MAGNOLL4. 1 teaspoonful of sugar syrup, 1 teaspoonful Cura· cao, 1 yolk of fresh egg, 1 shot of Brandy. Ice the shaker, follow the usual procedure, then strain into wineglass, and fill balance with Cham· pagne-or Cider. You'll never know the differ– ence. MAH JONGG COCKTAIL 1/6 Cointreau, 1/6 Bacardi Rum, 2/ 3 Gin and ice. Wind up, and shake well. Strain into cocktail glass. MAMlli TAYLOR Put one slice of lemon in a large ggllaass, add ice, 1 spot of Gin, 1 spot of gingerale, and stir a bit. Cross your fingers and drink. MANHATTAN COCKTAIL With 1 dash of Angostura bitters put 2/ 3 Rye Whisk ey and 1/ 3 Italian Vermouth.

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