1933 Mixer's Guide

MIXER'S GUIDE

37

MORNING COCKTAIL

Use large glass and fill with cracked ice. One dash Curacao. • One dash Maraschino. One dash Absinthe.

One dash bitters. One pony Brandy. One pony Italian Vermouth. Stir with spoon, strain in whisky glass, twist of lemon peel on top and serve. Use large glass, half full of ice. Two dashes Anisette. One pony French Vermouth. One pony Brandy. Stir with spoon, strain in cocktail glass, add olive and serve. MONTANA CLUB COCKTAIL

MORNING COCKTAIL

Use medium sized bar glass. Three lumps of cracked ice. Two dashes of Angostura bitters. One dash of absinthe.

Two dashes of Curacoa (red). Three dashes of gum syrup. One-third wine glass of whisky. Twist a piece of lemon peel on top. Stir well; remove ice with spoon; fill up with carbonated water and serve. MONTAUK COCKTAIL Mixing glass.—One dash gum, one dash orange bitters, one dash Chartreuse, V2 glass fine ice, one pony gin, one pony Vermouth. Mix and strain into cocktail glass.

MULE'S KICK

One-fourth Benedictine. One-fourth Abricotine (apricot). One-fourth London dry gin. One-fourth apple jack (sweet cider).