1932 The art of Mixing by James A Wiley

44. -- .. ..-.... __..._ ....... space with milk either hot, or werry werry cold. Add the professional touch b y pouring from one glass into another all night-or stop after the third round, add nutmeg on top , and schnozzle. ToM COLLINS To 1 teaspoonful of sugar syrup, the juice of 1 l emon, 1 portion of Gin, and plenty ice add 5 minutes labor. Dilute with seltzer and swipe some. TRINITY COCKTAIL Pour 1/ 3 Fren ch Vermouth, 1/ 3 Italian Ver– mouth, 1/ 3 Gin? amongst ice, just stir and serve in milk bottles. TROPICAL COCKTAIL Stick 1 dash of Angostura bitters and 1 dash of orange bitte rs onto 1/ 3 Creme de Cacao, 1/ 3 Maraschino and 1/ 3 Fren ch Vermouth. Wrap in ice and play on your concertina. Serve awful cold. TURF COCKTAIL Dash 2 dash es of orange bitter s and 2 dash es of Maraschino into 2 dash es of Absinthe and % Fren ch Vermouth plus 1h Gin. Giddap with ice, and pour on top of a gr een olive.

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