1932 The art of Mixing by James A Wiley

6· ........-- .. - ...

4 ,..._ -

• .,.. •• -

BRANDY SouR

You know this one: 1 t easpoonful sugar or syrup, juice of half a lemon, 1 glass Brandy. Shake enthusiastically, strain into a glass, add a touch of syphon on top, and-prosit ! BROADWAY MELODY COCKTAIL 1/ 3 Gin, 1/ 3 Fren ch Vermouth, 1/ 3 Grenadine. Just bounce around a few, bounce down a few and-bounce. BRONX COCKTAIL To 1/ 3 Gin put 1/ 3 French Vermouth, a few drops Angostura bitters and the juice of a quar– t er of an orange, or more for more than one drink. Serve very cold after shaking a leg off. BROOKLYN COCKTAIL 1 dash Angostura bitters, 1 dash of Maraschino, 2/ 3 Rye Whiskey, 1/ 3 French Vermouth. As usual shake ferociously with ice and– you'll know what to do. BULL-DOG Put 2 or 3 cubes of ice in a large tumbler, add the juice of 1 orange and 1 drink of Gin. Fill balance with gingerale. Stir, and serve with a straw. It bites.