1933 Jack's Manual by J A Grohusko

86

jack's manual

OPAL COCKTAIL

50% absinthe 50% regular vermouth Shake, strain, and serve.

OPERA COCKTAIL

50% Dubonnet 50% dry gin 2 teaspoonfuls creme de mandarine Twist orange peel on top. Shake,strain,and serve.

ORANGE COCKTAIL

Juice of 14 of an orange 1 dash chartreuse 75% 25% regular vermouth Fill glass with broken ice, shake, strain, and serve.

ORANGE BLOSSOM COCKTAIL

Juice of one orange 100% dry gin Shake well.

OYSTER COCKTAIL (Use star champagne glass)

14 dozen small oysters I dash lemon juice 1 teaspoonful tomato and chile sauce 3 dashes paprika sauce 2 dashes vinegar I dash tabasco sauce Shake on top a litde salt and pepper, stir gendy with spoon, and serve.