1933 Mixer's Guide

14

MIXER'S GUIDE

BORNN'S COCKTAIL

One dash Curacao. One-half Dry Gin. Jigger measure. One-half Italian Vermouth. Stir, strain and serve.

BOTTLE OF COCKTAIL One quart old whisky. One pony glass gum syrup. Three-quarters pony glass Angostura bitters. Mix well by pouring from one vessel to another. Then bottle and cork.

BOULEVARD

Use shaker. One part of gin. One part Vermouth. One-half portion of either grape fruit juice or orange juice. Ice and shake. Strain into cocktail glasses.

BRAIN DUSTER

One-third jigger brandy. One-third jigger Dubonnet. One-third jigger French Vermouth. Shalce-strain into cocktail glass.

BRANDY COCKTAIL Fill large bar glass % full with cracked ice, three dashes gum syrup, two dashes bitters, one piece lemon peel, one wine glass brandy. Stir; strain into cocktail glass and serve. BRANDY COCKTAIL (FANCY) Use small bar glass.—^Three pieces cracked ice, three dashes gum syrup, one wine glass brandy, two or three dashes Curacoa, two dashes Angostura bitters. Strain in wine glass and rub edges of the glass with lemon. Serve with a little piece of lemon peel on top.