1933 Mixer's Guide

MIXER'S GUIDE

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DIZZY EYES

Two parts Italian Vermouth. Five parts London dry gin.

One part orange syrup. One part orange juice. Add a small portion of Chartreuse and a dash of orange bitters.

DREAM COCKTAIL

Juice of half a lemon. Teaspoonful of Sugar. One jigger Dry Gin. White of an egg.

Three dashes of Maraschino. Shake; serve in Claret glasses.

DRY MARTINI

Two-thirds London dry gin. One-half French Vermouth.

Stir with ice, strain into cocktail glass with olive. A bit of lemon peel is often twisted over glass.

DUBONNET COCKTAIL

One-half jigger Dry gin. One-half jigger Dubonnet. Stir well. Don't shake.

EAST INDIA COCKTAIL Use large bar glass, three-fourths full of shaved ice, three or four dashes of Curacoa (red), three dashes of Maraschino, three dashes of Angostura bitters, one wine glass of brandy. Stir well; strain into cocktail glass and serve with a piece of twisted lemon peel on top.

ELECTRIC EEL

Use mixing glass. Fill half with ice. One jigger Jamaica rum. One pony dry gin. Dash of lemon juice. Stir, strain and serve.