1933 Mixer's Guide

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MIXER'S GUIDE

CLUB COCKTAIL Use large bar glass, one-third full of shaved ice, two dashes of Angostura bitters, two dashes of Maraschino, one wine glass of brandy. Stir well; strain into cocktail glass; dress with berries; dash witli champagne. Twist a piece of lemon skin over the drink and drop it in on top and serve.

C. O. D. COCKTAIL

Two •dashes Grenadine syrup. One jigger Dry Gin. One teaspoonful Grape Fruit juice.

COFFEE COCKTAIL

One-half teaspoonful sugar. One egg. One-half jigger Port Wine. One-half jigger Brandy. Shake well. Serve in Claret glass.

COFFEE COCKTAIL Use large bar glass. One teaspoonful of fine sugar, one egg, one wine glass of port wine, one pony of brandy, two or three lumps of ice. Shake well; strain into a medium bar goblet; grate a little nutmeg on top and serve.

COLUMBUS COCKTAIL

Two-thirds jigger French vermouth. One-third jigger Angostura bitters. Shake well.

COLONIAL

Two-thirds London dry gin. One-third juice of grapefruit. One dash of maraschino.