1934 Charles Book of Punches and Cocktails

"PICKUPS" AND "BRACERS"

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and strain into a claret glass. Ornament with pineapple and berries in season.

STINGER

To two thirds of brandy, add one third of white Creme de Menthe. Ice, shake well, and serve in cocktail glass.

DUBONNET COCKTAIL

Mix in container two thirds part Dubonnet, one third dry gin, fill with ice, stir well, but do not shake, and strain into cocktail glass.

JAMAICA GLOW

In shaker place one part gin, one half portion Claret, one half portion orange juice, three or four dashes of Jamaica ginger. Fill with ice, shake thoroughly until very cold, strain in cocktail glass.

PEARL COCKTAIL

Two parts dry gin, one part French Vermouth, three dashes of onion juice, three dashes orange bitters. Shake well and strain into cocktail glass. Garnish with an olive.