1933 Mixer's Guide

MIXER'S GUIDE

17

COCKTAIL, BUSTER BROWN Fill large bar glass 2/3 full shaved ice; 1 teaspoonful gum syrup; 2 dashes lemon juice; 2 dashes orange bitters; 1 jigger whisky. Stir; strain into cocktail glass and serve.

BUSCH COCKTAIL

One-half jigger Italian Vermouth. One-half jigger Dry Gin. One teaspoonful Apple Brandy. Stir, strain and serve.

BUTCHER COCKTAIL

One-half jigger Scotch Whisky. One-quarter jigger Dry Gin. One-quarter jigger Italian Vermouth. Fill glass with broken ice, stir, strain and serve.

CABINET COCKTAIL

One-half jigger French Vermouth. One-half jigger Dry Gin.

Slice of Orange peel. Stir, strain and serve.

CAFE DE PAREE COCKTAIL

One jigger Dry gin. One white of egg. One teaspoonful cream. One teaspoonful Anisette. Frappe. Serve in Claret glass.

CAFE AU KIRSCH COCKTAIL

One pony Kirschwasser. One pony Cognac. One white of egg.

One pony cold black coffee. Frappe. Serve in Claret glass.