1934 Charles Book of Punches and Cocktails

BEFORE AND AFTER DINNER DRINKS 5

and shake up thoroughly. Serve in cocktail glass, gar– nished with fresh mint.

A MBER DREAM

Two thirds dry gin, one third French or Italian Ver– mouth, add a small portion of Chartreuse and a dash of orange bitters. Place in a shaker with ice, stir and serve.

HOLLAND OLD F ASHIONED

Place a lump of sugar in a three ounce glass, reduce to syrup with a little hot water, a pony of Holland gin, two dashes of bitters, add a twist of lemon peel and a cube of ice. Stir slowly with a spoon and serve.

MINT JULEP

Dissolve one tablespoonful of powdered sugar in a portion of Bourbon in which a few sprigs of mint have been crushed. Add ice and seltzer water, and decorate with fresh mint.

H AVANA SPECIAL COCKTAIL

In shaker place three parts Bacardi rum and one part Grenadine, juice of one lime, shake well with ice, strain into cocktail glass and serve.