1932 The art of Mixing by James A Wiley

••••••• ••¥¥~••••••••••••m•••• -----

-- -25

Ice well, shake well, pour well, drink-well, as few as you care to. Serve with cherry .

MARTINI COCKTAIL To 2/3 Gin add 1/ 3 Italian Vermouth (a splash of any kind of bitter s may be added ) . Ice a lot, Charleston the mi.xer and strain. MARTINI (Mediu.m) 1/ 3 Gin, 1/ 3 French Vermouth, 1/ 3 Italian Ver– mouth. Otherwise as above, with more Charles· toning. MARTINI (Sweet) To 2/ 3 Italian Vermouth put 1/ 3 Gin and 1 dash sugar syrup. Ice, gyrate the shaker and spill into glasses. MAY BLOSSOM Frzz Place 1 t easpoonful of Grenadine, the juice of half a l emon, and 1 liqueur glass of Swedish Punch, beside some ice in sh ak er. Agitate hardily and for a long p eriod. Serve with soda water 50-50. MILK PUNCH 1 teaspoonful sugar, 1 ·wineglass Brandy, 112 wineglass Rum, and plenty ice all in one shaker. Fill balance with fresh milk, shake a lot, put