1932 The art of Mixing by James A Wiley

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Caution-strain the lemon juice and sit down after your third.

BACARDI COCKTAIL Stick 1 t easpoonful of Grenadine in a glass with 1/ 3 Gin and 2/ 3 Bacardi Rum, add the juice of half a fresh lime. Of course you drink it cold. BAMBOO COCKTAIL To 1 d ash orange bitters add % wineglass Dry Sherry, and % wineglass French Vermouth, multiply by 14 shakes-divide among glasses. BIJOU COCKTAIL Put 1 dash orange bitter s into 1/ 3 Green Char– treuse with 1/ 3 Italian Vermouth and 1/ 3 Gin. Stir m any times with fore finger, add a cherry or green olive, squeeze a curl of lemon peel into the m ess and enjoy. BLOODHOUND COCKTAIL 1/ 3 Gin, 1/ 3 French Vermouth, 1/ 3 Italian Ver– mouth, 2 or 3 strawberries. Worry the shaker plenty-strain carelessly if you like the berries. BRANDY COCKTAIL 2 dash es Angostura, 2 t easpoonfuls of Gum (sugar syrup-see prescription No. 1) and one dose of Brandy. Mix weakly and ser ve.

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