1933 Mixer's Guide

MIXER'S GUIDE

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CIDER COCKTAIL

Lemon rind. Two dashes Angostura bitters. One piece of ice. One-half pint of cider.

CINDERELLA

Two parts London dry gin. One part Benedictine. One part lemon juice. One part fizz water.

CLARENDON COCKTAIL

Mint mulled. Juice of half a lime. 100 per cent Dry gin. Jigger measure.

One bottle ginger ale. Stir slowly and serve.

CLOVER CLUB COCKTAIL

Yoke of an egg. Juice of half a lemon. One jigger Dry Gin. One sprig fresh mint. One teaspoonful Grenadine.. Fill glass with broken ice; shake, strain and serve. CLOVER LEAF Three-fourths cocktail glass of London dry gin. Juice of one lime or half lemon. White of one egg. One-half teaspoonful of Grenadine. Shake in ice, strain and serve.