1933 Jack's Manual by J A Grohusko

COCKTAILS

51

BRUT COCKTAIL (FRENCH STYLe)

4 dashes angostura bitters 40% Amer Picon 60% dry vermouth Stir well and serve.

BUD S COCKTAIL

I dash orange bitters Twist of orange peel I dash apricot brandy 25% dry vermouth 25% regular vermouth 50% dry gin Fill glass with cracked ice. Shake, strain, and serve.

BUSCH COCKTAIL

50% regular vermouth 50% dry gin

I teaspoonful apple brandy Shake, strain, and serve.

BUTCHER COCKTAIL

50% Scotch whisky 25% dry gin 25% regular vermouth Fill glass with broken ice. Stir and strain.

B. V. D. COCKTAIL

10% rum 60% gin 30% dry vermouth Shake well and strain into cocktail glass.