1933 Mixer's Guide

MIXER'S GUIDE

43

PICK-ME-UP COCKTAIL

One-third jigger Cognac. One-third jigger Italian Vermouth. One-third jigger Absinthe. White of an egg. Frappe.

PICON COCKTAIL 80 per cent American Picon. Jigger measure. 20 per cent Italian Vermouth. One-half glass ice. Shake, strain, twist of orange peel and serve.

PING PONG COCKTAIL Use mixing glass.—^Three dashes lemon juice; % jt&sr sloe gin; V2 jigger Cream Yvette. Fill glass with fine ice, mix and strain in cocktail glass, add cherry. Serve.

PRINCE COCKTAIL One-third jigger White Creme de Menthe. One-third jigger Dry Gin. One-third jigger Italian Vermouth. Shake. QUARTERDECK One jigger sherry wine. One pony Scotch Whisky. One pony rum. One teaspoon prune syrup. One teaspoon sugar. Ice, shake well and serve.

QUEEN'S COCKTAIL

One piece of Pineapple in glass. Juice of one-half an orange. One-half jigger Dry Gin.

One-fourth jigger French Vermouth. One-fourth jigger Italian Vermouth. Fill glass with cracked ice; shake, strain and serve.