1933 Mixer's Guide

MIXER'S GUIDE

11

BENZ COCKTAIL 90 per cent French Vermouth. Jigger measure. 10 per cent Absinthe. Two dashes Maraschino. Fill glass with cracked ice, stir, strain and serve.

BETWEEN THE SHEETS

One part Italian Vermouth. One part French Vermouth. One part London dry gin. Dash of Benedictine.

COCKTAIL, BIJOU Use large bar glass.—3^ glass filled with shaved ice; 1/3 wine glass green chartreuse; 1/3 wine glass Italian vermouth; 1/3 wine glass gin. Stir well with the spoon, and after straining in cocktail glass add cherry or small olive, and serve after squeezing lemon peel on top.

BIRD COCKTAIL

One pony Curacao. One pony Brandy. Shake well.

BISHOP POTTER COCKTAIL

Two dashes Calisaya. One pony French Vermouth. One pony Italian Vermouth. One jigger Dry Gin. Stir well.

BISHOP COCKTAIL

One jigger Jamaica Rum. One teaspoonful Syrup. One teaspoonful Claret. Dash lemon juice. Shake, strain and serve.