1933 Mixer's Guide

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MIXER'S GUIDE

OLIVETTE COCKTAIL

Three dashes Orange Bitters. Three dashes Absinthe. One dash syrup. One-half jigger Dry Gin. One-half jigger French Vermouth. Stir well and twist lemon peel on top.

OLD FASHIONED COCKTAIL

One lump sugar. Dissolved in one ounce of water. Two dashes bitters. One jigger Rye Whisky.

Cube ice in glass; stir, dress with slice orange, twist lemon peel on top and put in glass. Two sprigs of mint leaves, powdered sugar on top of leaves.

OLD FASHIONED COCKTAIL

Use old-fashioned cocktail glass. One lump of sugar dissolved in a little mineral water. One piece of ice. One dash of orange bitters. One dash of bitters. One wine glass of whisky. Stir; twist a piece of lemon peel on top and serve with spoon. Use large bar glass. Fill glass with finely shaved ice. Three or four dashes of gum syrup. Two dashes of Angostura bitters. Two dashes of Curacoa or absinthe. One wine glass of Old Tom gin. Stir well; strain into cocktail glass; twist a piece of lemon peel on top and serve. OLD TOM GIN