1933 Mixer's Guide

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MIXER'S GUIDE

CRIS COCKTAIL

Two dashes Maraschino. One-half jigger French vermouth. One-half jigger Dry gin. Fill glass with ice; stir, strain and serve.

CUBAN COCKTAIL

One jigger Jamaica Rum. Juice of half an orange. Three dashes of gum syrup. Fill glass with cracked ice; stir, strain and serve.

DAIQUIRI (DYKAREE)

Three-fourths London dry gin. One-fourth Dykaree. Juice one fresh lime or one-half lemon to each drink. Shake with ice and serve.

DEB'S DELIGHT

One-third Italian Vermouth. Two-thirds orange syrup.

DEMI-VIRGIN

Four parts London dry gin. One pan grenadine. Juice of one lime for each individual drink.

A few drops of orange bitters. Shake well with cracked ice.

DERONDA COCKTAIL Use large bar glass, three-fourths full of shaved ice, one wine glass of Calisaya, two wine glasses of gin. Shake well; strain into cocktail glass and serve. DIXIE COCKTAIL Add to plain cocktail 1 dash Curacoa, 5 or 6 drops of creme de menthe.