1933 Mixer's Guide

MIXER'S GUIDE

31

JACK ROSE (VERMOUTH)

Two dashes of orange juice. Two dashes of lime juice.

One-sixth French Vermouth. One-sixth London Dry Gin. One-third Apple Jack. Use jigger measure. Add Grenadine sufficient to color. Shake in ice and strain.

JACK ZELLER COCKTAIL

One-half jigger Orange Gin. One-half jigger Dubonnet. Fill glass with ice; stir, strain and serve.

JAPANESE COCKTAIL

Use large bar glass. One-half full of cracked ice.

Three dashes of Angostura bitters. Three teaspoonfuls Orgeate syrup. One wine glass brandy. Stir well; strain into cocktail glass; twist a piece of lemon peel on top and serve.

JAPANESE COCKTAIL

Two dashes Curacao. 50 per cent Italian Vermouth. 30 per cent Rye Whisky. Jigger measure. 20 per cent Grenadine Syrup. Fill glass with ice; frappe, strain and serve.

JERSEY COCKTAIL

One dash Angostura Bitters. One-half jigger Italian Vermouth. One-half jigger Cider Brandy. Mix well, twist lemon peel on top and serve in cocktail glass.