1933 Mixer's Guide

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MIXER'S GUIDE

PARADISE COCKTAIL

Three-fourths jigger Dry Gin. One-fourth jigger Apricot Brandy. Shake.

PAT COCKTAIL

One-half jigger Dry Gin. One-half jigger Italian Vermouth. One dash Curacao. One dash Angosmra Bitters. One twist lemon peel. One piece of ice. Stir and serve.

PEACOCK COCKTAIL

One dash Picon Bitters. One dash Absinthe. One jigger Brandy. Shake.

PERFECT COCKTAIL 30 per cent French vermouth. Jigger measure. 60 per cent Dry Gin. 10 per cent Italian vermouth. Twist of orange peel. One-half glass of fine ice. Shake, strain and serve. PERFECT (CHICAGO) Fill mixing glass or shaker with cracked ice.

One-third London Dry Gin. One-third Italian Vermouth. One-third French Vermouth. Add piece of orange peel, frappe, stir and serve in cocktail glass.