1934 Charles Book of Punches and Cocktails

"TAPERING OFF" COCKTAILS

12

peel and place in container, add ice and shake well. Be– fore serving add a squirt of syphon seltzer.

PALM BEACH SPECI AL

Two thirds dry gin, one sixth grapefruit JUiee, one sixth either French or Italian Vermouth. Place in shaker, add ice. Shake well and serve in cocktail glass.

GIN RICKEY

One portion Gordon gin in tumbler, JUiee of half a lime. Leave lime in glass with cracked ice and add soda water.

GIN AND ITALIAN WITH SHERRY

Use shaker. One half portion gin, one half portion Italian Vermouth, exactly one tablespoonful Sherry, one dash of bitters. Fill with ice, mix, shake and strain.

WHISKEY FRUIT COCKTAIL

In shaker place one part Scotch or Rye, one part orange or grapefruit juice. Ice, shake well and serve. One dash of Angostura bitters if added will enhance the delicacy of the taste.